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Eggs and Toast Cups

Course Breakfast
Cuisine American
Keyword egg cups, eggs and toast, healthy breakfast
Servings 12
Author Chef Maria Cummins


  • Cupcake baking tray
  • Rolling Pin
  • Pastry brush
  • Bowl for mixing ingredients
  • Cutting board
  • Knife


  • 12 slices Whole wheat bread
  • 2 oz Cheddar cheese (shredded)
  • 12 large Eggs
  • ¼ tsp Salt
  • 6 slices Bacon cooked and crumbled


  • 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.
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