Cheesy Egg Toast Cups







A recipe allowed in a diet.

Good morning! Do you have 30 minutes? We want your breakfast to be both good looking and finger-licking. Pan cook a veggie mixture, then fill some buttery garlic and thyme-flavored toast cups with it. Top with gooey cheese and boiled eggs, bake and have a delicious day start. If you don’t care so much about the vegetarian aspect you can garnish with fried bacon.

Nutritional Chart

Calories: 527 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 23 g
  • 33 g
  • 35 g

Ingredients Needed for Cheesy Egg Toast Cups

1 tablespoon vegetable oil
1 small onion, diced
1 small red bell pepper, diced
1 small yellow bell pepper
6 toast bread slices
3 tablespoons of melted butter
2 teaspoons of fresh thyme, chopped
2 garlic cloves, crushed
⅓ cup cheddar, grated
⅓ cup low moisture mozzarella, grated
6 eggs

How to Make Cheesy Egg Toast Cups

  1. Heat 2 teaspoons of vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the red bell pepper and stir it in. Add the yellow bell pepper and stir it in.
  3. Season with salt and pepper. Cook until softened. Set aside.
  4. Fit the slices of toast into the cups of a 6-cup muffin pan.
  5. Mix the melted butter with the thyme and garlic in a small bowl. Coat the toast cups with this mixture.
  6. Fill each toast cup with the cooked veggies. Top with grated mozzarella or cheddar. Bake for 12 – 14 minutes at 360⁰F/180⁰C.
  7. Coat the interior of 6 small plastic bags with a little bit of oil. It’s better if you use a cooking spray for this.
  8. Crack one egg into each bag, then tie. Fill a cooking pot 1/3 with water and bring to a boil.
  9. Submerge the egg bags into the water and boil for 4 – 5 minutes.
  10. Remove and discard the bags. Top each toast cup with a boiled egg. Optionally, garnish with fried bacon.

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