Keyword egg cups, eggs and toast, healthy breakfast
Servings 12
Author Chef Maria Cummins
Equipment
Cupcake baking tray
Rolling Pin
Pastry brush
Bowl for mixing ingredients
Cutting board
Knife
Ingredients
12slicesWhole wheat bread
2ozCheddar cheese(shredded)
12largeEggs
¼tspSalt
6slicesBaconcooked and crumbled
Instructions
Preheat oven to 375°
Flatten each bread slice with a rolling pin until very thin.
Cut each bread slice in half diagonally.
With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover the bottom entirely and allowing bread corners to extend above rims.
Bake at 375° for 5 minutes or until the bread is slightly firm.
Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup.
Top each cup with 2 teaspoons of chopped tomato.
Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper.
Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to the desired degree of doneness.
Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.
