Egg and Toast Cups
Ingredients
- 6 (3/4-ounce) slices whole-wheat bread
- 1 tablespoon unsalted butter, melted
- 1 ounce shredded reduced-fat cheddar cheese (about 1/4 cup)
- ¼ cup finely chopped tomato
- 6 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 bacon slices, cooked and crumbled
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat oven to 375°.
- Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
- With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.
