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Toasty Baked Egg Cups

Source of Recipe

From "The Fresh Eggs Daily Cookbook" by Lisa Steele


Recipe Introduction

"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 combined in muffin tins for a compact, convenient bite. I usually don't add meat, but if you wish, you could crumble some cooked bacon or sausage 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."

List of Ingredients

â—¦ 12 slices sandwich bread
â—¦ 6 tablespoons butter, melted
â—¦ ¾ cup shredded Gouda cheese
â—¦ 12 eggs
â—¦ Kosher salt
â—¦ Freshly ground black pepper
â—¦ Chopped chives for garnish


Recipe

Preheat the oven to 375 degrees. Trim the crusts off the bread slices and use a rolling pin to flatten each slice 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 bread "bowls." Divide the cheese among the cups, then carefully break and slide one egg into each cup. Season with salt and pepper.

Bake the egg cups about 17 minutes until the whites are set, the yolks are cooked to your liking, and the toast points are golden brown. 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 them from the pan (two forks make this easier). Garnish with chopped chives and serve.

Makes 12 servings