Whip up these vegetable-filled egg and toast cups for a fun and easy brunch this weekend. This vegetarian recipe can be turned to a meat lover’s with a sprinkle of bacon or sausage.
My 11-year old (T) is the king of eggs. And I don’t just mean that he likes to eat eggs; he can also cook them almost any way you can think of. T can scramble, coddle, soft boil, poach, fry and omelet (yep, I’m making that a verb) better than any kid I know. There’s one thing he hasn’t learned to do yet and that’s baking eggs. It’s high time we added that to his repertoire!
First of all, he’ll get to cut out bread with a cookie cutter (you can also use the edge of a glass or bowl) and smush it down with his hand. What 11-year old doesn’t like to smush things?!
He’s not a big mushrooms lover like his mum, so I’ll bet he chooses to fill his with peppers and bits of bacon or sausage, along with some grated cheese. That’s the beauty of these egg and toast cups – you can make them to suit your fancy.
We may differ on the mushroom thing, but I can guarantee that he’ll douse his egg cups in hot sauce after they bake, just like his mum. Neither of us seem to be able to eat our eggs without hot sauce these days. I’ve been using this hot sauce and T love this one, partly for the flavor and partly because it appeals to his 11-year old sense of humor.
Serve these up with a side of fruit and you have the perfect weekend breakfast!
Other healthy brunch recipes:
Cookin’ Canuck’s Sweet Potato Hash with Creamy Avocado Sauce
Cookin’ Canuck’s Buckwheat Blender Pancakes
Amy’s Healthy Baking’s Blueberry Blintzes, Lightened
Just a Taste’s Quick & Easy Breakfast Bruschetta
Ahead of Thyme’s Mediterranean Scrambled Eggs with Spinach, Tomato & Feta
Vegetable Egg & Toast Cups Recipe
Vegetable Egg and Toast Cups…A fun vegetarian for a weekend breakfast or brunch! 129 calories and 2 Weight Watcher Freestyle SP!
- 4 slices whole wheat bread (I used Orowheat)
- 1 tsp olive oil
- 3 oz. crimini mushrooms, thinly sliced
- 3 tbsp diced red bell pepper
- 1/4 tsp ground pepper
- 1/8 tsp salt
- 4 eggs
- Chopped flat-leaf parsley, for garnish
- Hot sauce, if desired
- Preheat the oven to 400 degrees F. Lightly coat 4 cups of a muffin tin with cooking spray.
- Using a round cookie cutter, or the edge of a glass or small bowl (with a paring knife), cut out a large circle from each piece of bread.
- Using your hands or a rolling pin, flatten the bread and place one flattened circle into each prepared muffin tin cup.
- Heat the olive oil in a medium skillet set over medium-high heat. Add the mushrooms and bell peppers, and cook until softened, about 4 minutes. Season with salt and pepper.
- Evenly divide the mushroom mixture between the four bread cups.
- Working with one egg at a time, crack the egg over a bowl and let about half of the egg white fall into the bowl. Pour the yolk and the remaining egg white into one bread cup. Repeat with remaining eggs and bread cups. Reserve the egg whites in the bowl for another use.
- Fill each empty muffin cup about a quarter full with cold water. This will stop the muffin tin from scorching in the oven.
- Bake the egg cups until the white is set and the yolk is runny, about 10 minutes. This may vary by a few minutes.
- Run a kitchen knife or small metal spatula around each cup, gently remove from the muffin tin.
- Garnish with chopped parsley and hot sauce, if desired.
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