Cheesy Toasted Baked Egg Cups with Chives: Check out the recipe

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This Toasty Baked Egg Cups recipe by Lisa Steele from The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways will get you excited for breakfast.

“If, like me, you like having breakfast with one hand and typing with the other hand, or scrolling through your social media feed, these egg cups are for you!” Steele wrote in The Fresh Eggs Daily Cookbook.

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“Eggs, cheese and crusty toast combine in muffin tins for one compact, convenient bite. I don’t usually add meat, but if you like, you can crumble some cooked sausage or bacon into the cups before adding the cheese.” She continued, noting that these are easy to make for a crowd, too, because they bake a dozen at a time and look way fancier than they are.

Toasty Baked Egg Cups by Lisa Steele
(Tina Rupp)

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Steele likes Gouda or Cheddar cheese in the recipe, but experiment with different types of cheese to see what you like best.

Toasty Baked Egg Cups by Lisa Steele, author of The Fresh Eggs Daily Cookbook

Makes 12 servings

Preparation time: 15 minutes

Cooking time: 17-20 minutes

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Ingredients:

12 slices of sandwich bread

6 tablespoons butter, melted

¾ cup grated Gouda cheese

12 eggs

Kosher salt

Freshly ground black pepper

Chopped chives for garnish

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directions:

1. Preheat the oven to 375 degrees. Cut the crusts off the bread slices and use a rolling pin to flatten each slice into a square.

2. Generously brush both sides of each slice of bread with the melted butter, then press a slice into each cup of a standard muffin tin to form bread “cups”. Divide the cheese between the cups, then carefully crack an egg and slide it into each cup. Season with salt and pepper.

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3. Bake the egg cups for about 17 minutes, until the whites are set, the yolks are cooked to your liking and the toast tips are golden brown. Remove the pan from the oven and run the tip of a butter knife around the rim of each cup to loosen it from the pan.

4. Allow the toast shells to cool for a few minutes, then carefully remove them from the pan. (Two forks make this easier.)

5. Garnish with chopped chives and serve.

This original recipe is owned by fresheggsdaily.com and shared with Fox News Digital.

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