Toast and Egg Muffin Cups Recipe: Easy and Frugal

egg and toast muffin cups recipe are one of those always-frugal foods. By experimenting with new , you won’t get tired of them! Below you’ll find a basic recipe for muffin cups with and toast.  Change things up a bit by adding ingredients of your choice: sausage, bacon, ham, mushrooms, or other things you’d typically find in an omelet or egg dish.

Egg Muffin Cups Ingredients:

6 slices white
6 eggs
2 Tbsp. butter
salt and pepper to taste
Cheddar cheese (if desired)

Step #1:  Preheat oven to 375 degrees.  With a rolling pin, roll out a piece of bread. Use a cookie cutter to cut a 4″ round.  If you don’t have a cookie cutter, simply trim the crusts off.

egg cups recipeStep #2:  Press each bread slice down into a greased muffin tin

egg cups recipeStep #3:  Brush bread with softened butter and trim excess bread from edges of cups

egg cups recipeStep #4:  Add one egg per muffin cup.  Sprinkle with salt and pepper, bake for 20-25 minutes or until eggs are set (20 minutes will produce a softer egg, 25 minutes a hard-set egg).

egg cups recipeStep #5:  Remove the muffin tin from the oven and sprinkle eggs with Cheddar cheese (if desired).  Place back in the oven just long enough to melt the cheese (about 2-3 minutes). Remove from the oven, take the egg cups out of the muffin tin, and serve.

egg cups recipe

Comments

  1. Jelisa | Blogging Ever After says

    Hmm…I kinda love it! But we only buy whole wheat bread at home. Hopefully this would be just as delicious with wheat toast.

  2. Barbara says

    I made this for Sunday morning breakfast and my family absolutely loved it! The kids thought it was so cool to see the egg “floating” in the bread, and hubby said it was a great way to make a “finger food” (yuck!). But it was a big hit with my family and we will be including it frequently for the morning rush hour as well. Thanks for the recipe!

  3. Stacey says

    how well do these keep in the fridge? i work early early mornings, so hubby does the AM routine with the kids….i would love some ideas for easy protein-rich make ahead breakfast ideas!

  4. Deanna says

    I just made this. I’m going to first spray my muffin tins. My bread stuck to the bottoms because the eggs soaked my bread. I put bacon on the top of my eggs before I cooked them as well. They came out just as well if you wait to do this after baking them. I also thought this was a good recipe where I can make these up and freeze them for my lunches.

  5. sarah says

    Just one word…. Amazing!!!!!!!! My three year is the hardest to feed and he loves them!!!! Thank you so much for posting this

  6. Brenda Webb says

    These look great and I will try them. Do you think, if you did scrambled eggs, could you add ingredients for an omelet? Add some dices onions, peppers, mushrooms, bacon, sausage crumbles? Have you tried it?

    • Kimberly Danger says

      Brenda – I’m not sure why that wouldn’t work. I haven’t tried it, but it’s worth a shot. If you try it, let us know how it turns out!

  7. Katherine says

    It would probably work fine with an egg mix. I often pour egg beaters into a muffin tin with a few veggies bake them.

  8. Kitty says

    I make these with a layer of sautéed mushrooms and onions, with the tins lined with thin ham cole cuts. I serve them on toasted English muffins and cover with Bernaise sauce. Yum!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *