Baked Eggs in Bread

Cutting into eggs on a plate with tomatoes and vocado

5 from 7 votes

Switch out your eggs breakfast with this fun and cute Baked Eggs in Bread, made with only a couple ingredients using a muffin tin - customizable & delicious

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 333kcal

Author Yumna Jawad

Equipment

Ingredients

6 slices bread
6 eggs
1/2 cup shredded cheese
1/2 tablespoon parsley chopped
Peppers chopped, optional
Red onions chopped, optional

Instructions

Preheat the oven to 375°F and spray a muffin tin with olive oil spray.
Cut crusts of sliced bread, then roll them out with a rolling pin until they’re flattened and thin. Lightly spray both sides of bread with olive oil. Cut each bread slice in half diagonally.
With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims.
Place cheese in the bottom of each bread crevice along with onions and peppers, if desired. Then, carefully crack an egg on top. Season with salt and pepper and bake in the preheated oven until the egg whites are set, and not jiggly, about 15-18 minutes.
Remove the baked eggs from the muffin tin and garnish with fresh parsley, if desired.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but it's best eaten immediately.

* Please note the nutrition label does not include any toppings.

Nutrition