Eggs and Toast Cups
Servings: 12
Equipment
- Cupcake baking tray
- Rolling Pin
- Pastry brush
- Bowl for mixing ingredients
- Cutting board
- Knife
Ingredients
- 12 slices Whole wheat bread
- 2 oz Cheddar cheese (shredded)
- 12 large Eggs
- ¼ tsp Salt
- 6 slices Bacon cooked 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.