Toast and Egg Cups

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Most mornings I wake up hungry. And a hungry me is a grouchy me. I love my family, so I try to eat breakfast right away. I don’t cook breakfast most mornings, but, when I do, it needs to be something that I can make quickly. Something like toast and egg cups that take about two minutes to get ready and into the oven. In addition to being a quick way to make a hot breakfast, this is a total blank canvas recipe. You can make it as is, or customize it with things like leftover ham or veggies.



4 slices bread

1/2 c. shredded cheddar cheese

6 eggs

2 T. milk or fat-free half-and-half

Salt and pepper


  1. Preheat the oven to 350° F.
  2. Cut out pieces of bread using a cookie cutter .
  3. Put the bread rounds into the muffin tins; press gently into tin.
  4. Use the remaining bread to fit into remaining muffin tins.
  5. Sprinkle a small amount of shredded cheese on each piece of bread.
  6. In a medium bowl, beat the eggs; season with salt and pepper.
  7. Stir in milk or half-and-half; beat well.
  8. Pour egg mixture over cheese in each muffin tin.
  9. Bake for 15 minutes or until lightly browned on top.
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  1. Fay says

    Hi, I was wondering if, for the picture, you just put an unbeaten egg on toast? A beaten egg mixture wouldn’t come out with baked white edges when cooked.
    Thank you!

    • says

      I photograph the final dish from the recipe as stated. You can see a mixture of yellow and white in the cups in the background because I don’t beat the eggs to the point where they’re completely uniform. Had there not been cheese covering most of the cup, you would have been able to see more of the yellow and white mix.

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