Breakfast Cups

Cooking Time: 30 min Preparation Time: 10 min Serves: 8 people
a prepared Breakfast Cups meal
eat well logo Each serving contains
Energy 1204 KJ
14 %
Sugars 1.2 g
1 %
Fat 19.3 g
Saturates 10.8 g
Salt 0.7 g
of an adult's guideline daily amount

8 slices of Albany 100% Smooth Wholegrain Bread

50 g butter, melted

8 eggs

125 g baby rosa tomatoes

2 spring onions, roughly chopped

Salt and freshly ground black pepper, to taste

50 g cheddar cheese, grated

To Serve: Fresh chopped mixed herbs


1. Preheat oven to 180° C.

2. Remove crusts from bread and cut into rounds with a large cookie cutter. Butter both sides of each bread round and press into muffin holes. 3. Break an egg into each bread cup; carefully arrange a layer of tomatoes and spring onion on top of each egg and season to taste. Sprinkle the cheese over.

4. Bake in oven for 8 - 10 minutes or until bread is golden brown in colour and eggs are cooked. Remove from oven and allow to rest for 2 minutes.

5. Carefully remove cups from the muffin tin and sprinkle the herbs over.

6. Divide between 4 plates and serve immediately.

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