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Breakfast Egg Cups
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
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Yields:
12
Prep Time:
15 mins
Total Time:
45 mins
For breakfast on the go!
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Ingredients
- Cooking spray, for pan
- 12 sliced sandwich bread
- 4 Tbsp. melted butter
- 1 1/2 cups shredded Cheddar
- 12 eggs
- kosher salt
- Freshly ground black pepper
- 12 slices bacon, cooked and crumbled
- 2 Tbsp. finely chopped chives
Directions
- Step 1Preheat oven to 375°. Grease a 12-cup muffin tin with cooking spray. Using a rolling pin, flatten each piece of bread into a very flat square, then cut each piece in half diagonally to create two triangles.
- Step 2Place two triangles into each cup, pressing down to make sure the entire bottom of each cup is covered. Brush bread with melted butter. Bake until the bread is lightly toasted, about 8 minutes.
- Step 3Top each cup with a bit of cheddar then crack eggs into cups. Season with salt and pepper.
- Step 4Bake until the whites are set and the yolks are cooked to your liking, about 18 minutes for medium. Top with bacon and chives and serve warm.
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