A weekend favourite! Super easy and super nutritious. Get kids involved and be creative with your toppings! Pair egg cups with a fresh fruit salad or a light breakfast green salad.
6 slices of multigrain bread
2 tbsp unsalted butter or margarine, melted
½ cup shredded cheddar cheese (or other preferred cheese)
½ cup diced tomato
6 medium eggs
Salt and freshly ground pepper
Optional Toppings: fresh salsa, guacamole, baby arugula, parsley
Preheat oven to 375°
Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread (optional). Lightly brush both sides of bread with melted butter. Cut each slice in half diagonally.
Place two bread halves in 1 muffin cup, with cut-sides-facing and bread corners sticking up above rims. Ensure the bottom of the muffin cup is completely covered. Repeat with remaining bread slices.
Bake bread at 375° for 5 minutes
Remove from oven. Divide shredded cheese and diced tomato into each cup. Crack 1 egg into each cup. Sprinkle eggs evenly with salt and pepper.
Bake an additional 16-18 minutes, or until desired doneness of egg yolk is achieved.
Remove pan from oven and let cool for 5 minutes.
Gently twist eggy cups out of each muffin tin. Top with additional desired toppings. Enjoy!