Baked Egg and Toast Cups with Tomatoes and Cheddar

Baked Egg and Toast Cups with Tomatoes and Cheddar

  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 30 mins 
  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 30 mins 

Baked Egg and Toast Cups with Tomatoes and Cheddar

  • Prep : 10 mins
  • Cooking : 30 mins
  • Serves : 6

Ingredients

Serves 6
  • 6 slices from Panera Bread White Whole Grain Loaf, crust removed
  • 1/4 cup melted butter
  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup finely chopped grape tomatoes
  • 1/4 cup finely chopped red onion, optional
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped fresh parsley, optional
  • 6 slices from Panera Bread White Whole Grain Loaf, crust removed
  • 1/4 cup melted butter
  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup finely chopped grape tomatoes
  • 1/4 cup finely chopped red onion, optional
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped fresh parsley, optional

Directions

Step 1.

Preheat oven to 350ºF. Coat 6 jumbo muffin cups with cooking spray. Brush both sides of trimmed bread slices with melted butter. Press 1 bread slice into each muffin cup, molding it to the shape of the cup. The bread corners will rise out of the edges of the cup. Bake until lightly toasted, about 15 minutes.

Step 2.

Break 1 egg into each toast-lined cup and season with salt and pepper. Add chopped tomatoes and onion, if using, dividing equally among muffin cups. Top with cheese and bake until cheese melts and eggs are set, 15 to 20 minutes. Scatter on parsley, if using.

Tip: If you prefer, you can scramble the eggs then pour them into the toast cups.

Nutrition (Per Serving)

  • 311 calCalories
  • 15 gProtein
  • 27 gCarbohydrates
  • 17 gFat
  • 243 gCholesterol
  • 472 mgSodium
  • 3 gDietary Fiber