Baked Egg and Toast Cups

Our Baked Egg and Toast Cups are a sweet recipe to make for Mother's Day or any brunch occasion. We used whole grain bread to form the 'cups', then added some salsa and cheese with the egg. You can change it up to add what you like. Better yet, these are so easy to customize so everyone can add their favorites.

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Prep time15 min
Cooking time20 min
PortionsPortions 6
DifficultyEasy

Ingredients

6 slices whole grain bread
2 tablespoons Country Crock® Original Spread, melted plus additional for greasing
1/3 cup shredded cheddar or Mexican blend cheese
6 large eggs
chopped tomato, green onion and avocado for serving

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat oven to 375°. Grease 6 muffin cups liberally with Country Crock Spread. Trim crusts from bread and flatten with a rolling pin. Cut each bread slice in half diagonally.
With cut sides facing each other, press 2 bread halves in each muffin cup, overlapping to cover bottom entirely and allowing bread corners to extend above rims. Brush bread cups with melted Spread.
Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven. Spoon cheese and salsa evenly into cups. Crack 1 egg into each cup. Bake an additional 15 minutes or until whites are set and yolks are desired doneness.
Remove from oven and let stand 3 minutes. Loosen egg cups with spatula and gently remove from pan. Serve with tomato, green onion, avocado and cracked black pepper.

After loosening the egg cups with a spatula, use a fork to easily scoop the cups out of the pan.

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