Breakfast in a delicious little package, these egg and toast cups can be made with whatever you have on hand and are a fun and easy way to enjoy breakfast a little differently.
What are egg and toast cups?
Quite simply, muffin tins lined with toast that have a whole egg cracked into them that are then baked. When you pop them out of the muffin tin, you get egg in a convenient little bread cup. This is a lot of fun with kids and adults and makes for a special little breakfast or brunch,.
What ingredients do I need for this?
To keep it simple, eggs and bread! I like to make them a little more fun, so I usually add some mix- ins.
Bread: Typically, I grab some toast from the freezer. It defrosts within minutes on the counter. We usually always have whole wheat or multi-grain bread on hand, but use whatever bread you prefer.
Eggs: I always crack the eggs in whole and let them break, but this would be great with scrambled eggs too. They’ll take less time to bake, maybe 8-10 minutes.
Mix ins: Since these are small in their own right, it’s best to dice up the mix-ins very finely so they aren’t too prominent in your bite. I think onions and mushrooms and bell peppers are always great! Sometimes we fry up some bacon strips, and wrap them around the sides of the muffin tin before cracking the eggs in- now those are EPIC!
Seasoning and topping: We season very simply, with salt and pepper. Once these are out of the oven I liked to add a little chopped parsley and/or green onions for a little flavor, texture and visual appeal. Sriracha drizzled over the top is how my husband and I enjoy these!
How to make toast cups:
If your bread has been in the freezer, let it thaw so that it’s easier to work with. Then, take a rolling pin, and go over the bread a couple of times. This is so the bread stretches out and becomes thinner. You don’t want it too thick and bready, so there’s enough space for the egg in the muffin cup!
One slice of bread will be enough for two toast cups, so if making six eggs, you need three slices of bread.
If you want the toast extra crispy, you can pop the pan with the bread in the oven for 3-4 minutes before cracking in the eggs. I do this recipe both with pre baking the bread and without and like both very much!
I would oil or butter the muffin compartments slightly so that the bread doesn’t stick, helping the toast cups pop easily out of the muffin tins once they are ready.
Baking the eggs:
Before finishing off the egg cups, make sure the oven has been preheated so it’s hot once the muffin pan goes in. Crack an egg into the well of each toast cup. If some egg sploshes out over the side, just clean it up a little with a paper towel- it’ll be easier to clean up then after it cooks.
Alternately, you could scramble the eggs with a fork and pour some scrambled eggs into each well. Bake for less if doing this (8-10 minutes is sufficient).
Egg cups can take anywhere between 15-20 minutes to be ready. The white needs to be totally cooked through, and the yolk can be as runny or firm as you like it. They will set just a little bit more outside the oven, but not so much that it’ll make much of a difference. Once the eggs are set to your liking, just take them out.
Cool slightly, enough that you can pop them out of the muffin tin without burning yourself, and enjoy warm!
Doubling the recipe:
This is easily doubled for a crowd, so you can fill a whole 12 cup muffin pan by using 12 eggs and six slices of bread, and any extra mix-ins/toppings that you like.
Are these egg cups healthy?
You can see the nutritional information below under the recipe, but in my book these are a great source of protein and fiber (if choosing a healthier bread). You can add in some hidden veggies that kids won’t even notice, or have your kids design their own egg cup to their liking. They also have just half a slice of bread per portion, so it’s a good way of carb controlling. Eggs tend to be filling too, so they make a good hearty breakfast!
Can I store leftover egg cups?
Yes, absolutely! We’ve enjoyed leftovers of these many times. Store tightly covered in the fridge for 1-2 days, and reheat in the microwave.
I haven’t tried freezing these myself, so am not quite sure how they well they’d freeze. I envision scrambled egg versions of these freezing very well, but not as sure about whole eggs. If anyone does try, I’d love your comments below!
Egg and Toast Cups
- Muffin tin
- 2 tablespoon olive oil
- 3 slices whole wheat or white bread
- assortment of whatever chopped garnishes. you want, very finely diced bell peppers, onions, mushrooms, green onions, bacon bits, etc.
- 2-3 tablespoon shredded cheese of choice
- 6 eggs
- chopped green onion for garnish
- Preheat oven to 375F (190C).
- Lightly grease 6 muffin tins with olive oil. I like to use a paper towel to brush a little bit equally around each cavity.
- Using a rolling pin, roll each slice of bread out thinner so that it stretches out.
- Tear each slice of rolled bread in half, making six slices total. Press each bread portion into the cavity of a muffin tin using your fingers to make a sort of toast boat inside the muffin tin, like shown in the photos above.
- Add whatever toppings you like, you can make each different or make them all the same. We added bell pepper, mushroom, red onion. Sprinkle with cheese.
- Crack an egg into each toast cup. It might get a little messy, that's ok. Once you are done, just wipe down the edges of the muffin container if any egg gets on them
- Bake in hot oven for anywhere between 15-20 minutes, or until whites are fully cooked through and egg yolk is as visibly set as you like it. You can use a butter knife to pop these out of the muffin tins and enjoy warm. We like drizzling with sriracha!
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