Tested till perfect Baked Egg Toasty Cups
Baked Egg Toasty Cups
Photography by Matthew Kimura

Baked Egg Toasty Cups

Kids will love helping to make these toast cups and will certainly relish the results after baking the eggs right in their creations. Serve with ketchup or cherry tomatoes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 slices 4sliceswhole wheat bread
  • 1 tbsp (15 mL) 1tbsp (15 mL)butter, softened
  • 4 4eggeggs
  • pinch pincheach salt and pepper
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Trim crusts from bread. With rolling pin, roll out each slice to 1/8-inch (3 mm) thickness. Spread with butter; press, buttered side up, into 4 lightly greased custard or muffin cups. Bake in centre of 375°F (190°C) oven or toaster oven until golden, 10 minutes. (Make-ahead: Store in airtight container for up to 3 days. Or wrap individually in plastic wrap and freeze for up to 2 weeks; thaw for 10 minutes before baking.)

Break 1 egg into each cup, being careful not to break yolk; sprinkle with salt and pepper. Bake until yolks are firm and whites are set, 20 to 25 minutes.

Nutritional Information Per serving: about

cal 154 pro 8g total fat 8g sat. fat 3g
carb 12g fibre 2g chol 223mg sodium 212mg

% RDI:

calcium 4 iron 10 vit A 12 folate 13
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