Cheesy Egg and Toast Cups
10min
20min
4
380
Chef's Note
For a make-ahead option, prepare these the night before and refrigerate. In the morning, simply reheat in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds. You can also customize these cups with different cheeses or add cooked bacon or ham for extra protein.
Tags
Ingredients
8 slices white bread slices
2 tablespoons unsalted butter
8 large eggs
1/4 cup milk
1 cup shredded cheddar cheese
8 cherry tomatoes
2 tablespoons fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
as needed non-stick cooking spray
Instructions
- 1
Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with non-stick cooking spray.
- 2
Trim the crusts from the bread slices and flatten each slice with a rolling pin.
- 3
Lightly butter one side of each bread slice.
- 4
Press each bread slice, buttered side down, into a muffin cup, creating a bread cup. The bread should line the bottom and sides of each cup.
- 5
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- 6
Dice the cherry tomatoes into small pieces and finely chop the chives.
- 7
Sprinkle half of the shredded cheese evenly into the bottom of each bread cup.
- 8
Carefully pour the egg mixture into each bread cup, filling about 3/4 full.
- 9
Top each cup with the remaining cheese, diced tomatoes, and chopped chives.
- 10
Bake for 18-20 minutes, or until the eggs are set and the bread edges are golden brown.
- 11
Allow to cool in the muffin tin for 5 minutes before carefully removing with a butter knife or small spatula.
- 12
Serve warm, garnished with additional chives if desired.
Nutrition Information (per serving)
380
18g
25g
22g
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