Egg and Toast Cups

November 15, 2016 By: Comments

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Egg and Toast Cups
Tagged: Peppers Peppers. Back to School Back to School. Kid Friendly Kid Friendly. Eggs Eggs. Bell Pepper Bell Pepper. Brunch Brunch. Back to School Back to School. Breakfast Breakfast. 30 Minutes or Less 30 Minutes or Less. Kid Friendly Kid Friendly. Breakfast Eggs Breakfast Eggs. Cheese Cheese. Butter Butter. Cheese Cheese. Breakfast & Brunch Breakfast & Brunch. Eggs Eggs. Baked Baked. Baked Baked.
Prep:
10 minutes
Cook:
20 minutes
Serves:
6
A quick and tasty breakfast-y bite. The red pepper adds a bit of freshness to the egg flavor and makes this an easy, yummy choice for breakfast.

Ingredients

Select ingredients:

Directions

  1. Cut the crusts off of each slice of bread.
  2. Flatten each slice with a rolling pin.
  3. Cut each slice diagonally.
  4. Butter each cup of a muffin tin. (A large muffin tin works best.) Then butter each piece of bread on both sides using the remaining butter.
  5. Create a a bowl€ of bread by pressing two diagonal pieces into each cup (they all stick up over the edges; that's OK).
  6. Divide the diced peppers among the six cups.
  7. Crack one egg into each cup; lightly top with salt and pepper.
  8. Bake in a 375-degree oven for approximately 15 minutes; add cheese to the top of each egg, then return to the oven for approximately 5 more minutes until the cheese melts.
  9. Serve and enjoy!