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Baked Egg and Toast Cups

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These baked egg and toast cups are a simple and satisfying breakfast, featuring crispy buttered bread, melted cheese, and perfectly baked eggs in a convenient muffin form.

Ingredients

  • 12 slices sandwich bread
  • 6 tablespoons (3 oz) unsalted butter (melted)
  • 3/4 cup shredded Gouda or Cheddar cheese
  • 12 large eggs
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Chopped fresh chives (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Trim the crusts off the bread slices and use a rolling pin to flatten each slice to about 1/4-inch thick.
  3. Brush both sides of each bread slice with melted butter.
  4. Press each slice into a muffin tin cup to form a bowl shape.
  5. Divide the shredded cheese evenly among the bread cups.
  6. Crack one egg into each cup and season with salt and pepper.
  7. Bake for 17 to 19 minutes, until egg whites are set and bread is golden brown.
  8. Remove from oven and run a knife around edges to loosen.
  9. Let cool slightly, then remove from pan, garnish with chives, and serve.

Notes

  • Use whole wheat bread for added fiber.
  • Swap cheese varieties for different flavors.
  • Cook less time for runny yolks or longer for fully set eggs.
  • Store leftovers in the fridge for up to 2 days and reheat in oven.
  • Great for meal prep or brunch gatherings.

Nutrition

Find it online: https://yumfamilyrecipes.com/baked-egg-and-toast-cups/