Baked Eggs in Bread
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
Servings 3 servings
- 6 slices bread
- 6 eggs
- 1/2 cup shredded cheese
- 1/2 tablespoon parsley chopped
- Peppers chopped, optional
- Red onions chopped, optional
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.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but it's best eaten immediately.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving of two eggs without any toppings.
Calories: 333kcal | Carbohydrates: 28g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 342mg | Sodium: 533mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 0.9mg | Calcium: 221mg | Iron: 3.6mg