Baked Egg Breakfast Cups

Baked Egg Breakfast Cups


2 people made this

My version of this easy but great looking brekkie. I'm sure you could add chopped bacon to these but I make them simple and vegetarian. I also bake tomatoes in the muffin cups at the same time - works perfectly.

isobel Queensland, Australia

Serves: 2 

  • 1 large tomato
  • salt and pepper to taste
  • a couple of teaspoons olive oil
  • 2 slices bread
  • butter to butter the bread
  • 2 eggs
  • 2 tablespoons grated cheddar
  • tabasco or chilli sauce as desired

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Preheat oven to 180 degrees C. Grease 4 cups of a muffin tin.
  2. Cut the tomato in half, place each half in a muffin cup, sprinkle with salt and pepper and drizzle a little olive oil on the top of each half. Put them in the oven to cook for 10 minutes before adding the eggs.
  3. Grate the cheese. Butter both sides of the bread and gently push down right into the muffin cups. Bake for about 5 minutes - till they crisp a little..
  4. Remove from the oven. Crack an egg into each bread cup (I crack them into a teacup first). Sprinkle with salt and pepper. Add a few drops of tabasco and sprinkle the top with grated cheese.
  5. Put the tray back in the oven, bake for 12-15 minutes...12 minutes the egg will still be a litle runny. Serve as is - an egg cup with a tomato on the side.

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Reviews (2)


Fairly easy to make, delicious - 04 Jan 2011


Great recipe real easy to make and can feed a crowd very easily... - 02 Jan 2011

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