Kid-Friendly Eggy Toast Cups
A weekend favourite! Super easy and super nutritious. Get kids involved and be creative with your toppings! Pair egg cups with a fresh fruit salad or a light breakfast green salad.
RECIPE
Serves: 4-6
Ingredients
- 6 slices of multigrain bread
- 2 tbsp unsalted butter or margarine, melted
- ½ cup shredded cheddar cheese (or other preferred cheese)
- ½ cup diced tomato
- 6 medium eggs
- Salt and freshly ground pepper
- Optional Toppings: fresh salsa, guacamole, baby arugula, parsley
Directions
- Preheat oven to 375°
- 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.
- 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.
- Bake bread at 375° for 5 minutes
- 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.
- Bake an additional 16-18 minutes, or until desired doneness of egg yolk is achieved.
- Remove pan from oven and let cool for 5 minutes.
- Gently twist eggy cups out of each muffin tin. Top with additional desired toppings. Enjoy!
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