If you’re like me and like to eat your breakfast with one hand while you’re typing away with the other or scrolling through Instagram, then these are for you!
Eggs, cheese, and crunchy toast combine in muffin tins for a compact, convenient bite.I usually don’t add any meat, but you could crumble some cooked sausage or bacon in the cups before you add the cheese if you wish.
These are also great to make for a crowd. They bake up so easily a dozen at a time and look a lot fancier than they actually are!
(scroll down for the printable recipe)
Toasty Baked Egg Cups
Makes 12.
12 slices of sandwich bread
6 tablespoons butter, melted
3/4 cup of grated cheese such as Gouda or Cheddar
12 eggs
Kosher salt
Fresh cracked black pepper
Fresh chopped chives, for garnish
Preheat your oven to 375 degrees. Trim the crusts off the bread slices and use a rolling pin to roll each slice flat into a square.
Generously brush both sides of each slice of bread with the melted butter and then press one slice into each cup the muffin tin, forming a toast “bowl” in each. Divide the cheese between the cups, then carefully break an egg into each cup. Season with salt and pepper.
Bake for 17 minutes or until the egg whites are set, the yolks cooked to your liking and the toast points a nice, golden brown.
Remove the tray from the oven and run the tip of a butter knife around the inside edge of each cup to loosen it from the tray.
Let the toast cups cool for a few minutes, then carefully remove each cup (two forks make things easier), then garnish with chopped chives and serve.
