Baked Eggs in Bread
Servings: 3
It has so many names: Eggs in a basket, Eggs in a Hole, Egg and Toast Cups or Baked Eggs in Bread. There’s a fried version that you make on a skillet, and this is the hands-off baked version that you make in the oven.
Call it what you want, but this is one of my favorite fun ways to enjoy eggs and bread. It’s easy to make, feeds a crowd and can be totally customizable with veggies and meats.
Ingredients
6 slices bread
6 eggs
1/2 cup shredded cheese
1/2 tablespoon parsley chopped
Peppers chopped, optional
Red onions chopped, optional
Instructions
Step 1.
Preheat the oven to 375°F and spray a muffin tin with olive oil spray.​
Step 4.
Place cheese in the bottom of each bread crevice along with onions and peppers, if desired. Then, carefully crack an egg on top. Season with salt and pepper and bake in the preheated oven until the egg whites are set, and not jiggly, about 15-18 minutes.
Step 2.
Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve eCut crusts of sliced bread, then roll them out with a rolling pin until they’re flattened and thin. Lightly spray both sides of bread with olive oil. Cut each bread slice in half diagonally.gg whites for another use.
Step 5.
Remove the baked eggs from the muffin tin and garnish with fresh parsley, if desired.
Step 3.
With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims.
Notes
Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but it's best eaten immediately.
Nutritional Value
Calories: 333kcal
Carbohydrates: 28g
Protein: 21g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 342mg
Sodium: 533mg
Potassium: 237mg
Fiber: 2g
Sugar: 3g
Vitamin A: 655IU
Vitamin C: 0.9mg
Calcium: 221mg
Iron: 3.6mg