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Sweet and Savory Toasted Breakfast Cups

Time: 30 Minutes Serves: 6

Add your favorite fillings to customize these easy eggs cups as Sweet or Savory!

Ingredients

Savoury Breakfast Cup

  • 6 Slices of COBS Bread such as Higher Fibre
  • Oil
  • 1/4 cup butter, melted (optional)
  • 6 eggs
  • 1/4 cup (60 grams) ham, chopped
  • 1/3 cup grated cheese (such as cheddar)

Sweet Breakfast Cup

  • 6 Slices of COBS Bread such as Higher Fibre, or Chia Fruit
  • Oil
  • 1/4 cup butter, melted (optional)
  • 6 eggs
  • 1 cup (250ml) fresh ricotta
  • 1 banana, mashed
  • 2 tbsp almond slices, roasted
  • 2 tbsp maple syrup (optional)

Directions

Savory Breakfast Cup Method:

  1. Preheat oven to 180 degrees. Lightly oil large 6-cup muffin tin.
  2. Cut bread into two pieces and press bread into muffin tin using two pieces per cup, pieces should overlap slightly on the bottom. Press to close gaps. Brush bread with melted butter.
  3. Crack one egg into each bread cup. Add chopped ham and top with grated cheese. Season with salt and pepper.
  4. Bake in oven for 20-25 minutes, or until egg whites have set and cheese is golden. Use a knife to loosen toast. Serve.

Sweet Breakfast Cup Method:

  1. Preheat oven to 180 degrees. Lightly large 6-cup muffin tin
  2. Cut bread into two pieces and press bread into muffin tin using two pieces per cup, pieces should overlap slightly on the bottom. Press to close gaps. Brush bread with melted butter.
  3. In a small bowl combine ricotta and mashed banana. Distribute into muffin cups, top with almonds and maple syrup.
  4. Bake in oven for 20-25 minutes. Use a knife to loosen toast. Serve.

Suggestions:

  • For a crispier crust, roll bread gently with a rolling pin before slicing into two.
  • Make the night before and warm up in a toaster oven.
  • Swap in different bread to match different fillings! Try our Cinnamon Loaf for a more indulgent breakfast, or our Cape Seed Loaf for a healthier option.