Baked Eggs in Toast Cups With Melty Cheese

Total Time
Prep 0 mins
Cook 15 mins

This is the go-to dish on super busy activity laden nights. No one gets tired of it and with a salad and smoothie you have a complete and nutritionally well-rounded meal. Scale this recipe up as needed. Adjust measurements to taste. Adapted from foodie with family.

Ingredients Nutrition

  • 2 eggs
  • 2 slices fresh bread (recommended-homemade whole grain bread)
  • butter
  • 2 tablespoons cheese, shredded (can use cheddar, swiss, muenster, smoked gouda, etc.)
  • 2 tablespoons crispy veggie bacon, chopped (optional)
  • green onion, thinly sliced (optional)
  • hot sauce (or ketchup-optional)


  1. Preheat oven to 375°F.
  2. Butter each slice of bread.
  3. Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
  4. Because the bread doesn’t always go where you want it to without tearing, you may find yourself with some pretty big holes.
  5. Don’t worry aboutt it. Just patch it with a buttered piece torn from another piece of bread.
  6. Top with 1-2 Tablespoons chopped bacon, if using.
  7. Break one egg into each ramekin and grind fresh pepper over the eggs.
  8. And don't skimp on the black pepper! You will regret it!
  9. Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
  10. Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
  11. If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
  12. If you prefer medium yolks remove at about 20 minutes.
  13. If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
  14. Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.).
  15. Serve hot, warm, or room temperature. Use hot sauce as desired.
Most Helpful

good recipe. thanks. my kids LOVED these.

adams.wifey November 14, 2014

Fun and tasty recipe! Used ramekins and and baked for 20, and the yolks were soft, but not runny. Next time I'll bake for 15.Buttering the bread was really important, it really added nice flavor to the cups. I like Noo's idea of adding a little hot sauce to the cheese for a little zing. Such a nice simple recipe. I'll be making these little guys again. Thanks for sharing.

Lucky in Bayview April 19, 2014

I made these as a rare weekend breakfast treat for me and DH......what a way to start the day...they were fabulous!!<br/>I used a muffin tin well sprayed with oil, and my cups popped out no problem.<br/>Definitely don't skimp on the black just raises the bar on it.....and I used the hot sauce on the cheese before putting them into the oven.<br/>My only complaint, if you will, was that after 15 mins of cooking in my fan forced oven, the yolks were just on the point of setting, and I much prefer a runny yolk...however that little wrinkle is for me to iron out, and of no way a fault of the recipe...every oven is different.<br/>Thank you so much for a lovely little recipe Sharon....DELICIOUS!!!<br/>Made for PRMR.

Noo March 25, 2014