Egg and Toast Cups - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Katie Workman
These scrumptious all-in-one breakfast muffins are pure genius and require just one muffin tin to create perfect single-serving portions.
Ingredients
- 6 (3/4-ounce) slices whole-wheat bread
- 1 tablespoon unsalted butter, melted
- 1 ounce shredded reduced-fat cheddar cheese (about 1/4 cup)
- 1/4 cup finely chopped tomato
- 6 large eggs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 bacon slices, cooked and crumbled
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Preheat oven to 375 °.
- Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
- 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. Bake at 375 ° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.
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