Egg and Toast Breakfast Cups

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

 

Egg-and-Toast-Breakfast-Cups

Yield :

  • 6 servings
  • Serving Size: 1 cup
  • Smartpoints : 8

Ingredients :

  • 6 slices whole wheat bread, crusts removed
  • 3 slices nitrate-free deli turkey or vegan turkey substitute, sliced in half, optional*
  • 1/2 cup grated reduced fat cheddar cheese, optional*
  • 6 large eggs
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

Preparation :

  • Preheat oven to 375 degrees. Spray 6 cups in a muffin tin with cooking spray or lightly grease with olive oil. Lightly press each slice of bread into a round. Fold over and press edges of bread to fit in the muffin cup, if necessary.
  • Brush each slice of bread with olive oil. The back of a spoon can be used if you do not have a pastry or basting brush. Sprinkle the bottom of each cup with cheddar cheese, if using. Add a layer of turkey, folded over to fit if using.
  • Crack an egg into each bread round. Sprinkle with salt and pepper. Bake for about 20 minutes, until the whites of the eggs are set.

Nutritional Info :

  •  6 servings
  • Serving Size: 1 cup
  • Calories: 278
  • Total Fat: 16g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 224mg
  • Sodium: 401mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugar: 1g
  • Protein: 21g
  • SmartPoints value : 8

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