Veggie and Egg Toast Cups

Remember when I was trying to figure out recipes for Christmas breakfast?  I made toast cups inspired by this recipe from Martha originally pinned here.  Although, I made mine without any bacon and without any salt (my father-in-law is on a low sodium diet).  They were amazing.

8 slices of plain white bread (can also use wheat)
3 tablespoons of butter (or margarine)
1 tablespoon of olive oil
1 onion
3 large button mushrooms
2 small zucchini
8 large eggs

Standard size muffin tin {mine has 12 cups; some have 6}
4 1/4 inch round cookie cutter
rolling pin

How to Make Them Delicious:

  1. Preheat the oven to 375 degrees.
  2. Lightly butter standard size muffin cups.
  3. Flatten bread slices with a rolling pin.
  4. Cut bread into circles using a4 1/4 inch round cookie cutter.
  5. Place bread circles in muffin cups and gently mold them into place.  {Martha has more complicated directions, but this way works for me.}
  6. Sauté zucchini, mushrooms, and onions in olive oil.  Add a pinch of salt and pepper near the end if desired.
  7. Divide mixture into toast cups.  Place about a tablespoon of the mixture into the toast cups.
  8. Add an egg to each cup.  {I like scrambled eggs on top of mine.  I crack the egg into bowl and scramble it with a fork first.  This meant I had a little egg left over, so I made another toast cup for a total of 9.}
  9. Sprinkle eggs with a little salt and pepper.
  10. Bake 20-25 minutes or until the egg whites are just set.
  11. Run a knife around the edges of the toast cups to remove them from the pan
  12. Eat.
    I think the possibilities of these toast cups are endless.  Add whatever your heart desires and taste the yummy goodness.


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