Ingredients

bread
eggs
seasoned salt (or salt and pepper)
optional: spinach, green onions, or any veggies/fillings you like!

oil spray

Method

1. Preheat oven to 350°F.
2. Cut bread into circles larger than your muffin tin cups. I cut mine into 5-petal flower shapes because that is the cutter that I have on hand. I also cut small 5-petal flowers out of left over bread to place on top later.
3. Spray or brush your muffin tin lightly with oil to prevent sticking.
4. Press the bread circles into the muffin tin cups, squishing it in slightly to create room for egg and optional fillings.
5. If you would like your bread to be more crisp after cooking, place in the oven for 5 minutes before moving on to the next step. You may also choose to spray the bread lightly to crisp it even further.
6. Place optional fillings into the bread cups and crack an egg into each of the bread cups over the fillings. Top each with a pinch of seasoning salt or salt and pepper. If you made little toppers with the extra bread like I did, place that on top of your egg (option to brush it lightly with oil first for a more crisp topper).
7. Place in the oven for 18-20 minutes, or until the whites are cooked through and the yolk is your desired consistency.
8. Allow to cool slightly before eating. These can be stored in the fridge for up to 1 week or in the freezer for 3 months.

Notes:

1. If you don’t like medium cooked yolks, you may choose to cook your eggy cups a couple minutes longer, or scramble your eggs before placing into the oven for the cooking time listed about.
2. I enjoy these cold from the fridge, or reheated in the microwave or oven. I typically eat them all before I get the chance to place them in the freezer!
3. I typically keep these simple by having them plain or just with spinach and green onions, as I will have other veggies alongside them. However, diced peppers, homemade pesto, leftover grilled veggies, bacon (I have found sugar and nitrite-free bacon in my grocery store!), or goat milk feta are also favourites of mine.