Eggy Toast Cups

Eggs and toast for breakfast all in one delightful package with a burst of flavour from cheese and tomato.
  • Prep time 15 mins
  • Cook time 21–23 mins
  • Yields 6
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  • Recipe Submitted By Vancouver Dietitians


  • 6 slices multigrain bread
  • 2 Tbsp unsalted butter or margarine, melted
  • 1/2 cup cheddar cheese (or other preferred cheese), shredded
  • 1/2 cup tomato, diced
  • 6 medium eggs
  • salt and freshly ground pepper
  • optional toppings: fresh salsa, guacamole, baby arugula, parsley


  • measuring cup
  • rolling pin
  • pastry brush
  • knife
  • muffin tin


  1. Preheat oven to 375° F.
  2. Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread (optional). Lightly brush both sides of bread with melted butter. Cut each slice in half diagonally.
  3. Place two bread halves in 1 muffin cup, with cut-sides-facing and bread corners sticking up above rims. Ensure the bottom of the muffin cup is completely covered. Repeat with remaining bread slices.
  4. Bake bread at 375° for 5 minutes.
  5. Remove from oven. Divide shredded cheese and diced tomato into each cup. Crack 1 egg into each cup. Sprinkle eggs evenly with salt and pepper.
  6. Bake an additional 16-18 minutes, or until desired doneness of egg yolk is achieved.
  7. Remove pan from oven and let cool for 5 minutes.
  8. Gently twist eggy cups out of each muffin tin. Top with additional desired toppings. Enjoy!

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