Eggs-periment: Baked Eggs and Toast Cups Recipe

I just had a super scrumptious breakfast and I am sad that I never made this before!  Hubby just can’t live without eggs for breakfast, so  I’m always looking to try new things.  And, this also feeds my addiction to baking stuff in muffin tins. Totally can’t get enough of it. Several of the breakfast recipes that I experimented with included separately preparing the eggs and using the “cups”  to hold them. I thought, what if I could actually bake the eggs right in the cups? Now that would be seriously much easier and of course create less dishes, which is a gal’s dream come true.

Baked Eggs and Toast Cups #Recipe #Breakfast #Brunch

I honestly was pretty surprised that these worked out perfectly. I was concerned that the eggs would leak through the bread, but to my surprise, they didn’t! Of course you’ll want to make sure you don’t have any of those common air pockets in the bread you use. Also, it’s key to make sure you press your bread into the muffin tin firmly and also push down the crusts so that everything is aligned and pressed down within the actual muffin tin. If you have crusts sticking out too far, I’d imagine they would probably burn or cook at a faster rate than the egg. But ensuring the bread and crusts are all contained in the tin, you should be good to go!

Using a few drops of milk on top of the cups should also keep your egg nice and moist. This is a trick I learned recently for baking eggs, it’s definitely a must do to get that perfect cup of eggs and toast! Nom!

Baked Eggs and Toast Cups Recipe


  • This is the recipe to make one "cup". Multiply by the number of "cups" you will be making.
  • 1 Egg
  • 1 Piece of Bread
  • 1/2 Teaspoon of Milk (Skim works)
  • Optional: Salt & Pepper to Taste


  1. Preheat your oven to 375. Spray your muffin tin with non-stick cooking spray. Press each piece of bread delicately but firmly into the center of your muffin tins. Press the sides back against the walls of your muffin tin to gently to form a cup. Add one cracked egg to each cup you are baking. Add 1/2 teaspoon of milk to the top of egg.
  2. Bake for 16-18 minutes until eggs are cooked through. Top with salt and pepper if desired.

So, what is your favorite breakfast to cook or eat?


  1. Egg and toast is one of the most delicious breakfasts – love this delicious twist on it!

  2. yummy. also, you do have a muffin tin baking “thing” which is making ME have a muffin tin baking thing!

    • Lol That is too funny! Make sure to share your creations, I want to try them too! Nom!

  3. Just love this!!! I bet they would even be good to make ahead and reheat…? I love eggs and toast – any way I can get them.

    • Haven’t tried it, but it could work out! Not sure if they would get sorry or not, will have to try! 😉

  4. They’re just so darn beautiful! I wish I liked eggs cooked in non-scrambled ways though.

  5. I love these recipes in little cups. They are so cute and my family loves anything that looks cute like this. 🙂

  6. Those look so tasty!

  7. Definitely eggs all the way! Pancakes are also a big fave at home.

  8. I just took a cooking class and we learned to make Shirred Eggs – this seems similar (and ours were SO yummy!) we also had underneath the eggs sauteed spinach and mushrooms so you can really add a lot to the cups and get a delicious dish. Beautiful! 🙂

  9. My egg cups never turn out so well but I like them anyway. 🙂 They are easy, which is my kind of recipe.

  10. What is the end consistency of the egg? Is the yolk cooked through or runny? I prefer it runny (over easy is my go-to morning egg), so if it’s not, do you have any modifications to make it that way?

  11. These look delicious.. You can scramble them they come out fluffy and awesome.I like adding sauted onions and peppers and sausage to mine. Possibilities are endless

  12. Great Weight Watchers breakfast…Egg (2 points), toast (3 points), onion, mushroom, spinach, tomato, pepper (0 points)…Thanks!