Vegetable Egg and Toast Cups…A fun vegetarian for a weekend breakfast or brunch! 129 calories and 2 Weight Watcher Freestyle SP!
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5 from 1 vote

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Vegetarian
Servings: 4 Servings
Calories: 129kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 4 slices whole wheat bread I used Orowheat
  • 1 teaspoon olive oil
  • 3 ounces crimini mushrooms thinly sliced
  • 3 tablespoons diced red bell pepper
  • 1/4 teaspoon ground pepper
  • 1/8 teaspoon salt
  • 4 eggs
  • chopped flat-leaf parsley for garnish
  • hot sauce if desired

Instructions

  • 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.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints), 4 (Old SmartPoints), 3 (Points+)

Nutrition

Serving: 1Egg Cup | Calories: 129kcal | Carbohydrates: 11.6g | Protein: 7.4g | Fat: 6.3g | Saturated Fat: 1.8g | Cholesterol: 184mg | Sodium: 216.5mg | Fiber: 2g | Sugar: 2.3g