Baked Eggs in Bread

It has so many names: Eggs in a basket, Eggs in a Hole, Egg and Toast Cups or Baked Eggs in Bread. There’s a fried version that you make on a skillet, and this is the hands-off baked version that you make in the oven. Call it what you want, but this is one of my favorite fun ways to enjoy eggs and bread. It’s easy to make, feeds a crowd and can be totally customizable with veggies and meats.

Two baked eggs in bread served with tomatoes and avocado

How do you make baked eggs in bread

Start with sliced bread, eggs, cheese, some type of herbs like parsley and finely chopped vegetables like peppers and onions. I show the vegetables as optional because it can be really hard to fit them in sometimes, depending on the size of the eggs and thickness of the bread.

Ingredients for making the recipe: eggs, bread, parsley, cheese, pepper and onions

Next, you can stuff the square bread into the muffin tin. But, I found it’s better to cut off the thick crust, then cut the bread into two equal triangles and flatten them out with a rolling pin. Don’t throw out the crust. You can cut use them to make bread pudding, or cut them up to make croutons for salad.

Collage showing the slice of bread, cutting off crust, then cutting in half into rectangles

Now you want to overlap the bread slices and place in the muffin tin. Sprinkle some cheese and any veggies or meats you’re using, and carefully crack the eggs on top.

Collage showing the bread baskets before and after the eggs are inside

After baking in the oven, the egg whites will set and the yolk will remain very slightly runny. And the result is the cutest receptacle for eggs that is fun for kids and adults alike!

Final baked eggs in bread in muffin tin after removing from oven

Tips for making baked eggs in bread

Use sturdy white sandwich bread. As much as I love a good multigrain bread for breakfast, it’s best to use something with a sturdy soft and large surface area. That will give you the best case for making the toast cups that don’t fall apart in the oven.
Use a rolling pin to flatten each bread slice. Trying to overlap the bread slices will prove to be difficult if you miss this step. Plus the flatter the bread slices are, the more you can stuff inside the toast cup, like cheese, veggies and meat.
Remove any excess white for easy removal. Depending on the size of the eggs, some of the egg whites may run out of the muffin cup. If that happens, just use a paper towel to clean around the muffin cup. This will help it come out of the tin easily.

I love how easy these baked eggs in bread are to make and how cute they come out. All you need is eggs, bread, and a muffin tin to make it happen. And you’ll have the most adorable single-serving portions of eggs and cheese. Serve them with some vegetables, meat or simply on their own!

Cutting into eggs on a plate with tomatoes and vocado

Ingredients

6 slices bread
6 eggs
1/2 cup shredded cheese
1/2 tablespoon parsley chopped
Peppers chopped, optional
Red onions chopped, optional

Instructions

Preheat the oven to 375°F and spray a muffin tin with olive oil spray.
Cut crusts of sliced bread, then roll them out with a rolling pin until they’re flattened and thin. Lightly spray both sides of bread with olive oil. 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.
Place cheese in the bottom of each bread crevice along with onions and peppers, if desired. Then, carefully crack an egg on top. Season with salt and pepper and bake in the preheated oven until the egg whites are set, and not jiggly, about 15-18 minutes.

Remove the baked eggs from the muffin tin and garnish with fresh parsley, if desired.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, but it's best eaten immediately.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving of two eggs without any toppings.