Baked Eggs Toasty Cups

By Kevin Dineen

My kids love eggs. This is a different way of making them.

Ingredients

bread slices
butter
eggs

Directions

Trim crusts from bread. With rolling pin, roll out each slice to about 1/8 inch thickness. Spread with butter and press, buttered side up, into lightly greased muffin cups. Bake in centre of 375F oven for about 10 minutes. Break 1 egg into each cup, being careful not to break the yolk. Bake for 20 to 25 minutes or until whites are set and yolks are firm. The cups can be stored in airtight container for up to 3 days or individually wrapped in plastic wrap and frozen in airtight container for up to 2 weeks. Thaw for about 10 minutes before baking.

Back Top