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Egg and Toast Breakfast Cups Recipe

Fuel you morning the right way with these simple and scrumptious breakfast cups.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Budget-Friendly, Kid-Friendly, Low-Carb, Quick and Easy
Servings: 6 people
Calories: 278kcal
Author: SkinnyMs.


  • 6 slices whole-wheat bread crusts removed
  • 2 tablespoons olive oil
  • 1/2 cup cheddar cheese reduced-fat, grated (optional)
  • 3 slices nitrate-free deli turkey or vegan turkey substitute, sliced in half (optional)
  • 6 eggs large
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 375 degrees. Spray 6 cups in a muffin tin with cooking spray or lightly grease with olive oil. Lightly press each slice of bread into a round. Fold over and press edges of the bread to fit in the muffin cup, if necessary.
  • Brush each slice of bread with olive oil. The back of a spoon can be used if you do not have a pastry or basting brush. Sprinkle the bottom of each cup with cheddar cheese, if using. Add a layer of turkey, folded over to fit if using.
  • Crack an egg into each bread round. Sprinkle with salt and pepper. Bake for about 20 minutes, until the whites of the eggs are set.
  • Serve and enjoy!


Turkey and cheese are both optional ingredients. This recipe can be made with just eggs and toast if desired.


Serving: 1cup | Calories: 278kcal | Carbohydrates: 13g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 224mg | Sodium: 401mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 8