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A breakfast table set with a plate of Egg and Toast Cups, surrounded by OJ, blueberries and a bowl of eggs.

Egg and Toast Cups

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 Egg and Toast Cups 1x


  • 6 slices of whole wheat toast
  • 6 small organic eggs
  • 1/2 c. mozzarella cheese
  • salt and pepper, to taste

Optional garnish:

  • bacon crumbles
  • parsley, chopped


  1. Preheat your oven to 400 degrees. Grease a muffin tin for 6.
  2. Using a rolling pin, flatten out each piece of bread. Slice horizontally.
  3. Place one slice, longest side in the middle. Do the same for the other piece and gently press down to close the seams. See the photo tutorial above.
  4. Place less than a tablespoon of cheese on the bottom of the toast cup.
  5. Crack each egg into the toast cup, making sure it doesn’t overflow.
  6. Lightly sprinkle salt and pepper to taste.
  7. Bake for 22-25 minutes or until the eggs are done enough to your liking.
  8. Remove from the pan, garnish with bacon crumbles and parsley (optional), and allow to cool for a couple of minutes prior to eating.