Recipe for Toasty Baked Egg Cups

Toasty Baked Egg CupsIf 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.

About The Author

Lisa Steele is the author of the recently published cookbook, “The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways.” Published by HarperCollins imprint HarperHorizon, the cookbook has been named a “Top Flight Gift” by Country Living and received a starred review by Publishers Weekly, going so far as to say, “this will be hard to beat!” Steele is a two-time New England Emmy-nominated TV host, DIYer, master gardener, fifth-generation chicken keeper, coop-to-kitchen cook and lifestyle influencer. As the creator of the blog and brand Fresh Eggs Daily, she has amassed nearly three million followers over the last decade. She’s been fondly referred to as the “eggspert” of all things chickens, serving as a go-to source of information and inspiration for her audience, from beginner backyard chicken keepers to bountiful production from a seasoned flock, inevitably leading to an abundance of egg production.