Egg breakfast cups

Egg breakfast cups

Mix things up at breakfast time with these toast egg cups! They are just like eggs on toast except the egg is baked into the bread in a handy little muffin shape. Have them for weekend brunch or a fun breakfast recipe to make with the kids. Make it dairy free by omitting the cheese or using your favourite cheese substitute.

Two images. Top view of breakfast cup with melted cheese. Inside a cup cut in half with a soft egg yolk.
Crispy little breakfast cups with a soft yolk centre.

What kind of bread do you need for egg breakfast cups?

Any kind of bread, gluten free or otherwise, will be absolutely fine for this recipe. It’s especially good on bread you’ve tried that’s a bit dry or has too many holes.

It is easier overall if you start with a pre-sliced square loaf of bread. You’ll use one slice per muffin hole in the recipe. If you accidentally tear a hole in the bread, or it has a lot of holes – no problem! Just take a piece of the crust from the edge and use it to fill the gap.

Why do you pre bake the bread cups?

By pre-baking the bread you are helping to toast it, just like eggs on toast. Once baked the bread will be more crispy and firm. This means it will hold its shape and keep the egg inside the breakfast cup when you take your first bite.

Endless ways to customise your breakfast egg cup

Try out different kinds of protein in your breakfast cups. Don’t eat ham? Try slices of turkey or chicken. Need something with a little more kick, how about some salami or pepperoni? The list is really endless.

If you use bacon, I recommend cooking it first and then placing the cooked pice in the bread cup. The cooking time in this recipe is enough to set the egg and melt the cheese. It is not enough time to thoroughly cook a slice of bacon.

Breakfast egg cups on a plate with a side of tomatoes.
Perfect brunch item.

What kind eggs do you need?

The best eggs for this recipe are ones that are not too big. If you can find small eggs in the supermarket, that’s perfect.

If like me your local store only sells large and extra-large eggs then follow these instructions.

Crack your egg into a cup or small bowl instead of cracking it directly into the bread cup.

Using a spoon, scoop out the yolk and place it in the bread cup. You can then top up the cup with as much egg white as will fit. Beating the egg white a little will make it easier to spoon out.

Use any leftover egg white to make a mini baked omelette. Simply pour the leftover egg white into a muffin hole (grease it first) and top with cheese. Note the omelettes tend to cook a bit quicker than the breakfast cups so check them part way through cooking.

Breakfast Egg Cups

A fun alternative to eggs on toast that combines bread and eggs into a crispy cup. You can add your favourites like ham and cheese for a perfect breakfast.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Australian
Servings 2 cups


  • 1 Muffin pan


  • 2 slices bread
  • 2 medium or small eggs
  • 2 slices ham
  • 30 g shredded cheese
  • oil to grease the pan


  • Lightly grease your muffin tray and preheat your oven to 180C
  • Press a slice of bread into each muffin hole. Don't worry if it falls apart or has holes. Tear the crusts and use these to fill any gaps.
  • Bake for 10 minutes so that the bread dries and firms up.
  • Remove from the oven and put a slice of ham inside the bread cup.
  • Crack and egg and put it on top of the ham in the cup. See note for larger eggs.
  • Sprinkle cheese on the top and return it to the over for about 12 minutes. Keep it in a few minutes longer if you prefer a firmer yolk.


Egg sizes. If you’ve only got large eggs (like I did for my photos!) that’s fine. Instead of cracking the egg directly into the cup and having it overflow, crack the egg into a cup or bowl first. Then, using a spoon, scoop out the yolk and place it in the cup. 
You can then top up the cup with as much egg white as will fit. Beating the egg white a little will make it easier to spoon out.
Zero waste. Don’t throw out any leftover egg white, instead grease an extra muffin hole and pour the remaining egg white in with some cheese – voila, baked omelette! 
Keyword Breakfast, Eggs

After more brunch inspo? Check out this delicious asparagus grilled cheese!

Share this post:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating