What better way to start off your morning than with one of these mouth-watering Baked Eggs in Toast Cups? Keep your energy up throughout the day with this tasty and healthy breakfast. Eggs for the whole family are ready in 15-30 minutes, so whip up a batch and send them out the door satisfied!
Okay, it’s time for the big debate. How do you like your eggs?
My whole family likes a good runny egg, which grosses me out. Give me a firmer yolk any day!
SAVE THIS RECIPE FOR BAKED EGGS IN TOAST CUPS TO YOUR FAVORITE PINTEREST BOARD!
The good news is that you can bake these cheesy baked egg toast cups to whatever firmness you desire! And I love that, no matter how well done you like your eggs, you’re getting a healthy start to your day with plenty of protein and healthy fats.
Ingredients for Baked Eggs in Toast
Thank you to my very good friend, Rebecca of Foodie With Family for the inspiration for this recipe! 
Gather your ingredients for this delicious breakfast recipe. You’ll need the following items:
- 4 slices of sandwich bread (I used potato bread)
- 3 tablespoons of butter, melted
- 4 large eggs
- 2 teaspoons of onion, chopped
- 1 small tomato, diced
- 1/3 cup shredded mild cheddar/jack cheese
- salt
- freshly ground black pepper
- fresh herbs, diced jalapeno, bacon, and ham are optional
Do I need special equipment to make these Baked Eggs?
You need small oven-safe bowls to bake these toast cups. I use ceramic ramekins, as they are the perfect size. You’ll also need a baking sheet to bake the eggs in the oven.
How to make Baked Eggs in Toast Cups
- Preheat oven to 375 degrees F. Prepare 4 8oz. ramekins by spraying them with cooking spray.
(You would also be able to use 6 oz. ramekins if you have them, I like that I can add more ingredients using the larger size.)
Brush one side of the slices of bread with the melted butter, making sure to spread it all the way to the edges of the bread. - Place bread slices into the ramekins, gently pushing down so that the bread is against the sides and there is a good size opening for the egg. The bread may tear, but that’s ok–it will be in your belly in no time.
- Crack the egg and place it into the center of the bread. Evenly divide the onion, tomato, and other favorite toppings among the ramekins.
- Sprinkle each with salt and freshly ground pepper. Divide the cheese evenly over the top of each.
- Place ramekins on a sheet pan lined with parchment paper and bake. The cooking time is about 15 minutes for a runny yolk, 20 minutes for medium, and 25 minutes for a hard egg yolk.
FAQ’s
Are runny yolks safe to eat?
You might not be a runny egg fan because you are afraid to eat an egg that is undercooked. Don’t worry—the USDA says undercooked (or “runny”) eggs are safe to eat as long as they are pasteurized (which store-bought eggs almost always are!)
Can I make these toast cups with only egg whites?
You can make this recipe with only egg whites, but you will lose the nutritional benefits (and delicious taste!) that come from the yolks. Separate the eggs before adding the whites to the toast, then bake as usual until the egg whites have solidified and cooked throughout.
How can I make this recipe for Baked Eggs even healthier?
There are lots of different ways to tailor this recipe to your tastes and even to your diet.
- As is, this recipe is a perfect vegetarian bite. Substitute your favorite cheese for different flavors!
- Make this gluten-free by using gluten-free bread.
- Bump up the fiber with whole grain bread for your toast.
- Make this just a bit more filling by using two eggs in each toast cup. You might need a few more minutes to cook the eggs through if you use two, so check it carefully.
- The eggs provide the protein; pair them with some fruit or berries and some avocado for healthy fats.
Can I make Baked Cheesy Eggs ahead of time and reheat them?
You can make these delicious egg cups ahead of time! You can reheat them in the microwave, but I like to use a toaster oven. Heat it to 350 degrees, then reheat your egg cups for about 10 minutes.
More fun Breakfast Ideas
Try one of these easy recipes for your next egg-y breakfast:
- Hard-boiled eggs are a perfect breakfast staple. Learn How to make Hard-boiled Eggs in the oven!
- This Bruschetta Fried Egg Avocado Toast is bursting with delicious, fresh flavors!
- Add a Mexican flair with these Loaded Huevos Rancheros.
- Mini Quiche are fun, savory breakfast bites you can eat on your way out the door!
- This Denver Scrambled Breakfast Braid is a show-stopper at brunches and family gatherings!
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Baked Eggs in Toast Cups
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Ingredients
- 4 slices sandwich bread
- 3 tablespoons butter melted
- 4 large eggs
- 1 shallot
- 1 plum or Roma tomato diced
- ⅓ cup mild cheddar cheese shredded
- pinch salt
- freshly ground black pepper
- 1 jalapeño diced
Instructions
-
Preheat oven to 375 degrees F. Prepare 4 6oz. ramekins byspraying them with cooking spray. Brush one side of the slices of bread with the melted butter, making sure to spread it all the way to the edges of the bread.
-
Place bread slices into the ramekins, gently pushing down so that the bread is against the sides and there is a good size opening for the egg. The bread may tear, but that's ok–it will be in your belly in no time.
-
Crack the egg and place it into the center of the bread. Evenly divide the shallot, tomato, and jalapeño among the ramekins.
-
Sprinkle each with salt and freshly ground pepper. Divide the cheese evenly over the top of each.
-
Place ramekins on a sheet pan lined with parchment paper and bake. Cooking time is about 15 minutes for a runny yolk, 20 minutes for medium, and 25 minutes for a hard egg yolk.
Notes
Use whole-grain bread or gluten-free bread to adjust the recipe to your dietary needs.
Nutrition
This post was originally published 2/19/12, and was Day 347 of my original 365 Days of Baking. It has been updated in format and with pictures on 5/10/23.
The post Baked Eggs in Toast Cups appeared first on 365 Days of Baking.