Egg and Toast Cups

These egg and toast cups are the perfect finger food breakfast for kids. They also serve as a portable breakfast for busy mornings.

I’m making it my life’s mission [at this moment in time] to get my toddler to eat eggs. Wait. Ok. Let me change that. I’m making it my life’s mission to get my toddler to eat breakfast every morning, preferably one that includes eggs. Is he making this possible? Of course not. He’s a toddler! Do I think he has to eat eggs to grow healthy? Of course not.

There’s plenty of other breakfast foods out there that will help him grow big and strong. My mission is purely selfish! I would love to wake up, scramble an egg, give him some milk and fruit along with it, and BAM breakfast complete! But my little mister is giving me a run for my money and turning his nose up at eggs…

Bringing out the “Mom-Look” with Egg and Toast Cups

So I’m doing what any stubborn Mom would do back at her stubborn child. I’m pinning and trying out new recipes to see if he’ll grab for the nutritious white globe one of these days! These egg and toast cups have everything I want in a breakfast: eggs, toast, and cheese. They are also the perfect toddler food [or perfect for any busy person on the go] because they are cooked in muffin tins, making their shape easy to grab n’ go. I’ve also read positive things about serving picky and choosy kids food in muffins tins— with the goal of sparking their interest in trying a new food!

Warning: grease those muffin tins like there’s no tomorrow. Or else you eggs will stick! Which wouldn’t be the end of the world if my toddler could do the dishes…

Did Joey eat the egg and toast cups? Nope. He ate the toast and the cheese and threw the scrambled egg at me. But alas, there was some egg on that toast and cheese. So he DID get a little! I’m not giving up yet folks. If you have a picky eater who turns their nose up at eggs, what are some ways you tried to peak their interest in the food?

Breakfast recipes Joey [my toddler] approves: 

• No-Bake Breakfast Cookies
• 5 Ingredient Blender Pancakes [this one has eggs, shhhhh]
• Jazzed-Up Peanut Butter Toast 

Egg and Toast Cups

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Katie Serbinski

Recipe type: Breakfast

Serves: 12

Ingredients

• 5 pieces of whole wheat bread, cubed
• 10 eggs
• ¼ cup of milk
• 1 cup of cheddar cheese, shredded

Instructions

1. Preheat your oven to 350. Grease a muffin tin pan [liberally] with butter or cooking spray.
2. Fill each muffin tin with ¼ 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.

Notes

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.

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