Mini Bacon Egg Toast Breakfast Cups: Mother's Day Brunch



Egg and Toast Breakfast Cups

Egg and Toast Breakfast Cups Recipes

Egg and Toast Breakfast Cups Recipes

Yields: 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: 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

Instructions

  1. *Note that turkey and cheese are both optional ingredients. This recipe can be made with just eggs and toast, if desired.
  2. 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.
  3. 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.
  4. Crack an egg into each bread round. Sprinkle with salt and pepper.





Video: Bacon, Egg, and Toast Cups | Everyday Food with Sarah Carey

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Date: 04.12.2018, 08:25 / Views: 71392