Egg and Toast Cups
November 15, 2016 Comments

- 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
Directions
-
Cut the crusts off of each slice of bread.
-
Flatten each slice with a rolling pin.
-
Cut each slice diagonally.
-
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.
-
Create a a bowl of bread by pressing two diagonal pieces into each cup (they all stick up over the edges; that's OK).
-
Divide the diced peppers among the six cups.
-
Crack one egg into each cup; lightly top with salt and pepper.
-
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.
-
Serve and enjoy!
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