Egg and Toast Cups. I'm pretty sure everything is more fun in a muffin tin. It's why people are so crazy about cupcakes, right? Well, today we're taking that logic and applying.
Make breakfast easier to eat by baking your eggs inside a toast crust for a portable meal with these vegetarian-friendly* Egg and Toast Cups.
Just roll out the bread and slice in half, place into a muffin tin, crack an egg inside the toast crust, and bake! *Omit the optional bacon garnish for a complete.
These egg and toast cups make the perfect breakfast and can easily be customized with your favorite toppings.
You can cook Egg and Toast Cups using 10 ingredients and 2 steps. Here is how you cook it.
Ingredients of Egg and Toast Cups
- You need 6 slices of bread.
- It's 1 Tbsp of unsalted butter, melted.
- It's 1 ounce of shredded cheddar cheese (about 1/4 cup).
- Prepare 1/4 of spring onion.
- It's 1/4 of chopped onion.
- You need 2 of chopped green chillies.
- Prepare 6 of large eggs.
- Prepare 1/4 tsp of salt.
- Prepare 1/4 tsp of freshly ground black pepper.
- You need 1 Tbsp of chopped fresh coriander (optional).
Nothing beats a tasty, relaxing breakfast! I made up these toast and egg cups to use on our Stok grill for weekend camping trips but they can easily be made in the oven as well. Everything Toast Egg Cups from Delish.com is a complete breakfast. Place two triangles into each cup, pressing down to make sure the entire bottom of each cup is covered.
Egg and Toast Cups step by step
- Preheat oven to 375°F / 190°C. Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter..
- Set all flatten bread in muffin try.Bake at 375°F / 190°C until bread is slightly firm. Remove pan from oven Add each cup with 2 tsp chopped onion, spring onion, green chillies and coriander Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 12 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with cheese if desired. Enjoy !.
Gently crack an egg in each cup; season with salt and pepper, to taste. SPOON the egg mixture evenly divided into the toast cups and top with KRAFT Shredded Mild Cheddar Cheese. Add salt and pepper to taste. I much prefer a big, messy plate of bacon, eggs, and toast… but these sure are cute, aren't they? Though I probably won't be making these for weekend I think these cutie cups in a larger quantity would be great as bites for a brunch, or if you need to feed a crowd of guests some morning-after and.
