Eggs 'N Toast Cups


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Individual toast cups with all your breakfast favorites - easy, economical, kid and adult friendly, too!

Shared by TraciK,
Sheboygan, WI


  • Non-stick cooking spray
  • 12 slices white bread
  • 1/2 stick butter, melted
  • 6 eggs, beaten
  • 3 Tbs. water
  • 1/2 tsp. black pepper
  • 1 C. cooked, crumbled bacon or sausage
  • 6 slices American cheese, cut into 4 strips each


Preheat oven to 400 degrees. Cook whatever meat you will be using (sausage, bacon, veggie crumbles, etc). Drain and set aside. Grease 12 muffin cups with non-stick cooking spray (do NOT use paper liners!) With a rolling pin, roll 12 slices of bread as flat as you can. Brush butter on one side of each piece of bread. Place bread, buttered-side down, inside muffin cups. Use your fingers to smoosh the sides into the muffin cups and make a nice little bread cup in each. Put muffin pans into the oven for 8 minutes or until a little brown and crispy. Remove from oven and set pans aside.

Make scrambled eggs with the eggs and water. Cook in the frying pan on medium-low heat like you normally would for srambled eggs. When eggs are partially cooked, add the meat and continue cooking until eggs are done. Remove pan from the burner so the eggs stop cooking.

Fill the baked bread cups with eggs and take two slices of cheese and criss-cross them over the tops of the egg cups. Bake in the oven for 8 minutes, or until cheese is nicely melted. 

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