Egg & Toast Cups

Whether you’re making a fancy brunch appetizer or a no-hassle, one-pan breakfast, Cooking Light’s egg & toast cups are a tasty option ready in under 40 minutes. These adorable cups are sprinkled with flavorful bacon and chives, but you can also substitute shredded cheese, sliced mushrooms or chopped onions — the possibilities are endless! You can easily double this recipe in the same amount of time by switching to a 12-cup muffin pan.

under 30 mins

Ingredients for servings

    Egg & Toast Cups

  • 6 slice whole-wheat bread

  • 1 tablespoon unsalted butter melted

  • 0.25 cup shredded, reduced-fat cheddar cheese

  • 0.25 cup tomato finely chopped

  • 6 large egg

  • 0.25 teaspoon kosher salt

  • 0.25 teaspoon freshly ground black pepper

  • 2 slice bacon cooked and crumbled

  • 1 tablespoon chopped fresh chives optional


  • Preheat oven to 375°F.

  • 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. Cut each bread slice in half diagonally.

  • With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375°F for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 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 bacon and chives, if desired.

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