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Toast and Egg Muffin Cups Recipe: Easy and Frugal

November 9, 2011 by Kimberly Danger 22 Comments

egg and toast muffin cups recipeEggs are one of those always-frugal foods. By experimenting with new recipes, you won’t get tired of them! Below you’ll find a basic recipe for muffin cups with eggs 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 bread
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

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Filed Under: Recipes, 5 Ingredient Tagged With: recipes, breakfast, eggs, bread, easy cooking, mtm, muffin tin mondays

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Comments

  1. Jelisa | Blogging Ever After says

    November 9, 2011 at 11:56 am

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

    Reply
  2. Barbara says

    November 28, 2011 at 11:08 am

    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!

    Reply
    • Kimberly Danger says

      November 28, 2011 at 12:57 pm

      So glad you liked it!!

      Reply
  3. Stacey says

    January 8, 2012 at 9:29 am

    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!

    Reply
  4. diana gilbert says

    January 8, 2012 at 9:31 am

    Am wondering…. Can u do this with scrambled egg mix??

    Reply
    • Kimberly Danger says

      January 8, 2012 at 12:24 pm

      I don’t know why not.

      Reply
  5. Misty says

    January 8, 2012 at 11:03 am

    Could you scramble the eggs before you put them in the cups?? I don’t like whole eggs.

    Reply
  6. Dottie says

    March 2, 2012 at 10:08 pm

    Has anyone tried this with scrambled eggs?

    Reply
  7. Patty Gardner says

    March 13, 2012 at 1:35 pm

    Those look awesome! My husband LOVES eggs. They’re his junk food. I think he would really love this. My daughter, too. Gonna give it a try.

    Reply
  8. Deanna says

    October 25, 2012 at 12:16 pm

    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.

    Reply
    • Kimberly Danger says

      October 25, 2012 at 3:29 pm

      Glad you liked them Deanna, thanks for the feedback! 🙂

      Reply
      • TJ says

        December 8, 2012 at 10:25 am

        How well did they work when you froze them?

        Reply
  9. sarah says

    November 29, 2012 at 10:15 am

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

    Reply
    • Kimberly Danger says

      November 29, 2012 at 12:00 pm

      I’m so glad you liked them, Sarah! 🙂

      Reply
  10. Linda Gilmore says

    December 6, 2012 at 1:49 pm

    So easy, so good, it looks like you slaved over a stove. You can et with family.

    Reply
  11. Brenda Webb says

    December 13, 2012 at 10:35 am

    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?

    Reply
    • Kimberly Danger says

      December 13, 2012 at 11:06 am

      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!

      Reply
  12. Katherine says

    December 15, 2012 at 10:30 pm

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

    Reply
  13. Kitty says

    February 18, 2013 at 10:30 pm

    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!

    Reply
    • Kimberly Danger says

      February 19, 2013 at 7:24 am

      Kitty, that sounds fabulous! Very fancy, too. 🙂

      Reply
  14. Rachel says

    July 2, 2014 at 3:50 am

    Has anyone tried freezing these?

    Reply

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  1. New Uses for Your Muffin Tin | RecipeLionBlog says:
    November 28, 2012 at 12:58 pm

    […] this recipe for Mini Breakfast Cups from Mommy Savers. This is a magnificently easy recipe that can satisfy everyone. It’s also […]

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About Mommysavers

Kimberly Danger established Mommysavers.com in March 2000 as a way to channel her creative energy while raising her kids. Initially an online discussion board, the website evolved into a comprehensive platform offering money-saving tips, deals and budget-friendly recipes and tips for frugal moms. Read More…

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