If you’re like me and enjoy eating breakfast with one hand while using the other hand to type or scroll through your social media feed, these egg cups are for you! Eggs, cheese and crunchy toast combine in muffin tins for a compact, convenient bite.
I usually don’t add meat, but if you wish, you could crumble some cooked sausage or bacon in the cups before you add the cheese. These are also easy to make for a crowd because they bake up a dozen at a time and look a lot fancier than they are. I like gouda or cheddar cheese in my egg cups, but feel free to experiment.
Toasty Baked Egg Cups
Makes 12 servings
- 12 slices sandwich bread
- 6 tablespoons butter, melted
- 3/4 cup shredded Gouda cheese
- 12 eggs
- Kosher salt
- Freshly ground black pepper
- Chopped chives for garnish
Preheat the oven to 375 F. Trim the crusts off the bread slices and use a rolling pin to roll each slice flat into a square.
Generously brush both sides of each slice of bread with the melted butter and then press one slice into each cup of a standard muffin tin, forming a toast “bowl” in each. Divide the cheese between the cups, then carefully break an egg into each cup. Season with salt and pepper.
Bake the egg cups until the egg whites are set, the yolks are cooked to your liking, and the toast points are golden brown, about 17 minutes. Remove the pan from the oven and run the tip of a butter knife around the edge of each cup to loosen it from the pan.
Let the toast cups cool for a few minutes, then carefully remove each cup (two forks make things easier) from the pan. Garnish with chopped chives and serve.