Baked Eggs In Maple Toast Cups Recipes

BAKED EGGS IN MAPLE TOAST CUPS

Steps:

• Preheat the oven to 400 degrees F. Butter six muffin cups.
• In a small saucepan, melt the butter and add the syrup. (You can also do this in a microwave).
• Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture.
• Put one slice into each muffin cup and sprinkle the bacon pieces in the cups.
• Break an egg into each cup and bake until the eggs are set; start checking after about 5 minutes.
• Lift the toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.

BAKED EGGS IN MAPLE TOAST CUPS

Steps:

• 1. Preheat oven to 400. Butter six muffin cups.
• 2. In a small pan, melt the butter and add the syrup. You can also do this in a microwave.
• 3. Remove crusts from bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture. Pat one slice into each muffin cup and sprinkle the bacon pieces in the cups. Break an egg into each cup and bake til eggs are set; start checking after about 5 minutes. Lift the toast cups from the pan and serve at once, drizzled with more syrup if you like. The best way to crack an egg? On the counter with a flat blow. It may take a little practice to get the amount of force right, but you'll find that the shell breaks cleanly.

MAPLE TOAST AND EGGS

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside., Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups., Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.

MUFFIN-TIN SCRAMBLED EGGS

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

BACON, EGG, AND TOAST CUPS

Steps:

• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

BAKED EGGS IN TOAST CUPS WITH MELTY CHEESE

Steps:

• Preheat oven to 375°F.
• Butter each slice of bread.
• Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
• Because the bread doesn't always go where you want it to without tearing, you may find yourself with some pretty big holes.
• Don't worry aboutt it. Just patch it with a buttered piece torn from another piece of bread.
• Top with 1-2 Tablespoons chopped bacon, if using.
• Break one egg into each ramekin and grind fresh pepper over the eggs.
• And don't skimp on the black pepper! You will regret it!
• Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
• Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
• If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
• If you prefer medium yolks remove at about 20 minutes.
• If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
• Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.).
• Serve hot, warm, or room temperature. Use hot sauce as desired.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!