EGG AND TOAST BREAKFAST CUPS

Breakfast for crowd or something special for brunch. An easy breakfast of bacon, eggs and toast all in one perfect little package.

EGG-AND-TOAST-BREAKFAST-CUPS-Recipe

Yield :

  • 6 servings | Serving Size: 1 cup |

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 :

  • Note that turkey and cheese are both optional ingredients. This recipe can be made with just eggs and toast, if desired.
  • 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.Serve and enjoy!

Nutritional Info :

  • Calories: 278 | Total Fat: 16g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 224mg | Sodium: 401mg | Carbohydrates: 13g | Fiber: 2g | Sugar: 1g | Protein: 21g | SmartPoints: 8

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