Egg and Toast Cups
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 5 pieces of whole wheat bread, cubed
  • 10 eggs
  • ¼ cup of milk
  • 1 cup of cheddar cheese, shredded
  1. Preheat your oven to 350. Grease a muffin tin pan [liberally] with butter or cooking spray.
  2. Fill each muffin tin with ΒΌ cup of the cubed bread.
  3. In a large bowl, combine the eggs and milk. Whisk until combined. Transfer mixture to a measuring cup for easy pouring.
  4. Pour egg mixture over the bread cubes in each muffin tin, filling it until each cup is almost full.
  5. Sprinkle 1-2 tablespoons of cheese on top of the egg mixture.
  6. Bake for approximately 15-18 minutes. Remove from the pan while warm. Serve immediately.
Store in your refrigerator in an airtight container for up to 5 days and reheat in the microwave for 15-20 seconds. You can also store in your freezer for up to 3 months in an airtight container. Reheat in the microwave for at 30 second increments until heated through.
Recipe by Mom to Mom Nutrition at