Muffin Tin Egg Bakes

Kids usually love anything made in a muffin tin, and these muffin tin egg bakes are a tidy and fun way to serve a classic breakfast of eggs and toast.

You’ll Need

4 slices whole grain bread
2 Tbsp butter, softened
4 eggs
Salt and pepper

Prep and Cook

Preheat the oven to 375°F.
Trim the crusts off the bread
Use a rolling pin to flatten the slices as much as possible
Butter both sides of each piece of bread, then gently press each slice into the cup of a muffin tin
Place the muffin tin on a baking sheet to make it easier to get in and out of the oven, and put some water in the empty cups to avoid burning
Pop the tin into the oven for 10 minutes, until the bread is just beginning to turn golden (but not too brown since you’re going to bake them again!)
Remove from the oven
Crack an egg into each little nest
Top with a little salt and pepper
Place the tray back in the oven for about 20 minutes
Keep an eye on them at the end (there’s nothing worse than a dried-out egg yolk, at least to me)
Remove from the oven
Use a butter knife to gently remove the egg bakes from the muffin tin
Serve with a side of greens or fruit salad