Best Eggs Baked In Toast Recipes

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CHEESY EGGS ON TOAST



Cheesy Eggs on Toast image

You don't even need a toaster to make perfect toast. Crisping bread in a skillet - in melted butter, of course - gives it a tasty brown crunch and leaves you with a hot pan ready to scramble eggs. Be sure to swipe up all the butter and crumbs with the toasted bread when you take it out to keep the eggs nice and golden. Because more butter is added to the pan at the same time as the eggs, it melts slowly into the eggs while you stir them, leaving you with a creamy mix that ends up even creamier when cheese is melted in at the very end.

Provided by Genevieve Ko

Categories     breakfast, brunch, easy

Time 10m

Yield 1 serving

Number Of Ingredients 5

2 large eggs
Salt and pepper
1 1/2 tablespoons unsalted butter
1 slice bread
1/4 cup shredded cheese (Cheddar, Monterey Jack or a blend)

Steps:

  • Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
  • In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
  • Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.

BAKED EGG ON TOAST



Baked Egg on Toast image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 5

1 slice whole wheat toast or thin slice toasted bagel
1/2 teaspoon unsalted butter, or 1 tablespoon low-fat cottage cheese
1 large egg
1 tablespoon nonfat or low-fat buttermilk, half-and-half or cream
Salt and pepper

Steps:

  • Heat the oven to 325 degrees. If using toast, cut a hole in the center about the size of an egg yolk. Butter the bread slice and spread it with cottage cheese. Place it in a small baking dish. Break the egg over the hole in the bread slice. Spoon the buttermilk over the egg. Bake until the white is set and the yolk firm but not solid, about 8 minutes. Season with salt and pepper.

BAKED EGGS IN TOAST CUPS WITH MELTY CHEESE



Baked Eggs in Toast Cups With Melty Cheese image

This is the go-to dish on super busy activity laden nights. No one gets tired of it and with a salad and smoothie you have a complete and nutritionally well-rounded meal. Scale this recipe up as needed. Adjust measurements to taste. Adapted from foodie with family.

Provided by Sharon123

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 eggs
2 slices fresh bread (recommended-homemade whole grain bread)
butter
2 tablespoons cheese, shredded (can use cheddar, swiss, muenster, smoked gouda, etc.)
2 tablespoons crispy veggie bacon, chopped (optional)
green onion, thinly sliced (optional)
hot sauce (or ketchup-optional)

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.

Nutrition Facts : Calories 184.1, Fat 9, SaturatedFat 3.9, Cholesterol 194.9, Sodium 333.2, Carbohydrate 14.2, Fiber 0.6, Sugar 1.3, Protein 10.9

BEST OVEN BAKED FRENCH TOAST



Best Oven Baked French Toast image

Easy make-ahead French toast.

Provided by Ginny Thompson Oakley

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h40m

Yield 8

Number Of Ingredients 7

½ cup butter, melted
¾ cup brown sugar
1 tablespoon ground cinnamon
12 slices sandwich bread
6 eggs
½ cup milk
1 pinch salt

Steps:

  • Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
  • Sprinkle brown sugar and cinnamon evenly over melted butter.
  • Arrange bread in two layers over brown sugar mixture.
  • Beat eggs, milk, and salt in a bowl; pour over bread.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g

SIMPLE BAKED EGGS



Simple Baked Eggs image

Delicious, tender, and simple, these baked eggs are perfect for a lazy brunch and are just asking to be dipped with toast soldiers. This is delicious for brunch or as a special breakfast and works well with orange juice.

Provided by cherry-red-kitty

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 2

Number Of Ingredients 7

3 eggs
¼ cup milk
1 tablespoon heavy cream
1 slice bacon, thinly sliced
salt and ground black pepper to taste
4 slices bread
1 tablespoon butter, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ceramic ramekins.
  • Whisk together eggs, milk, and heavy cream in a bowl until well combined.
  • Place 1/2 bacon into each prepared ramekin. Pour 1/2 egg mixture into each ramekin. Season with salt and pepper.
  • Bake in the preheated oven until domed on top, golden, and baked through, about 25 minutes.
  • While eggs bake, toast bread slices in a toaster to desired doneness. Slice into thin strips; spread with butter. Serve with baked eggs.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 27.6 g, Cholesterol 311.8 mg, Fat 20.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 683.2 mg, Sugar 4.2 g

BACON, EGG, AND TOAST CUPS



Bacon, Egg, and Toast Cups image

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 5

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g

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