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Breakfast egg cups

Servings: 4


  • 4 eggs
  • 4 bread slices
  • 1 small chopped onion
  • 1 small chopped tomato
  • ½ cup finely chopped mixed vegetables carrot, broccoli, etc.
  • ½ cup grated cheese
  • salt and pepper to taste


  • Preheat oven to 325° F (165° C).
  • Take a muffin tin and place a bread slice in it.
  • Press a bread slice into the tin, using a thin glass or your fingers, so that it takes shape of a cup.
  • Crack an egg in it.
  • Add chopped onions, tomatoes, vegetables.
  • Sprinkle some salt and pepper.
  • Add cheese.
  • Repeat with the rest of the bread slices.
  • Put the muffin tin in the oven.
  • Cook for 15 minutes for a runny yolk.
  • Cook it for 5 more minutes or until the yolk is done if your kid likes well-cooked yolk.
  • Remove from oven and serve hot.
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