Baked Egg and Toast Cups

Baked Egg and Toast Cups

Easy Egg and Toast Cups are prepared in a muffin tin with ham and cheese for a delicious, portable breakfast. Baked egg cups with bread are come together quickly and can be made for just a few people or for a crowd. Make these cute little egg cups the centerpiece of your breakfast or brunch!

Prep Time10

Cook Time18

Servings:

Calories: 277kcal

Author: Karin and Ken

Ingredients

10 medium eggs
10 slices white sandwich bread
¼ cup butter melted
10 thin slices Swiss cheese sliced thin
5 thin slices Black Forest Ham sliced thin

Instructions

Preheat oven to 375 degrees
Place the eggs into a bowl of hot tap water and let sit for 10 minutes
Cut the crusts off of all the slices of bread.
Using a rolling pin, gently roll out the rectangular shaped bread
Use your fingers to pinch in the two long ends together, then gently press the bread into a muffin tin, making sure to leave the 2 center cups empty.
Lightly brush bread with butter and bake until light brown.
From the center of the ham and cheese, cut a slit to one edge.
Spin the ham and cheese into cones and place in the muffin cups, cheese first.
Pour one egg into each ham and cheese cone,
Sprinkle with salt and pepper, then bake for 14 to 18 minute (until egg whites look moist and haven't set yet).
Remove eggs from oven and immediately transfer the tin to a wire rack. Tightly cover with aluminum foil and let sit for 5 minutes.

Notes

Tips

Don’t throw the bread crusts away. Use them to make croutons!
Be sure to very generously spray the muffin pan with non-stick cooking spray.
To make the bread baskets use a heavy rolling pin to roll the bread lengthwise. Take the two longest ends of the flattened bread and pinch them together. Then, gently slide the bread into the muffin cup.
Feel free to add garnish or toppings! Or, make it spicy with a dash of hot sauce!

Nutrition