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+ servings

Egg and Toast Cups

Easy baked egg and toast cups that are completely customizable and so much fun to make and eat!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 people
Calories 175kcal


  • 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!


My husbands creation!


Calories: 175kcal