Breakfast Egg Baskets
So fast and easy, you can have a delicious breakfast in just 20 minutes. These baskets look good and taste even better.
Servings: 2 servings
Calories: 329kcal
Equipment
- Muffin baking tray
Ingredients
- 4 slices toast bread, crust removed
- 4 eggs
- ¼ cup bacon or ham, sliced
- ¼ cup grated parmesan
- 1 tablespoon butter or oil, for greasing the tray
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat up the oven to 200°C (390°F). Grease up 4 muffin cups with butter or oil.
- Cut the crust off the toast bread slice. Push the toast slices into the muffin cups, try no to break them.
- You can brush them a bit with oil, on the inside.
- Break an egg into each of the bread cups. Eggs that I used were a bit too big for the cups that I had, so some of it ran out of the cup. You can break eggs into a small bowl, one at a time, then it might be easier to add it to the cups.
- Season the eggs with salt and pepper.
- Here you can decide when to add the ham and cheese. Either do it before putting in the oven, or after you take them out. I put the ham and cheese after I took them out.
- Bake for about 15 minutes, or until the egg reaches your desired readiness.
- Serve warm, with a side of fresh tomatoes and cucumbers.
- Enjoy!