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By Shannon 32 Comments This post may contain affiliate links and this site uses cookies. Click here for details.
I’m always on the lookout for easy, yummy breakfast recipes. When I saw this one on Pinterest, I knew I had to give it a try. I was quite pleased with how it turned out!
Ingredients for each egg in toast
(Adapted from this recipe.)
- 1 slice of wheat bread
- 1 pat of butter
- 1 egg
- 1/8 to 1/4 cup shredded cheddar cheese
- Salt and pepper
- Snipped chives
Instructions
Preheat your oven to 350°F. Butter one side of the bread. Place the bread buttered side down on a parchment paper covered baking sheet. Use a teaspoon or butter knife to depress the center portion of the bread, being careful to avoid the crust edges so you create a sunken rectangle.
Crack one egg into the sunken area of the bread. Sprinkle with salt, pepper, and snipped chives. Scatter shredded cheese around the egg. Place in the oven and bake for 10-12 minutes or until the egg is set and the cheese is lightly toasted.
Click here for a printable copy of the recipe and nutrition facts.
Notes
This is a simple breakfast, but it is hearty and a nice variation of two breakfast classics: eggs and toast. It’s easy enough to prepare on busy mornings, but nice enough to prepare for guests. One of the best things about it is that it’s portable. If you’re in a hurry you can grab the toast and eat it as you go.
Here is a nutrition label for the recipe. Please note that the nutrition facts are estimated based on the ingredients and preparation instructions described above. They are intended to be used for informational purposes only.
Obviously this recipe is for one egg in toast, so you’ll need to adjust it according to how many egg in toasts you need. You may need several—it’s hard to restrain yourself when faced with melted cheese over the timeless flavors of egg and toast!
What’s your favorite way to prepare egg in toast?
Shared on the following link-ups:
Weekend Wind Down, Weekend Potluck, Inspiration Spotlight, Think Tank Thursday, Home and Garden Thursday and Frugal Crafty Home.
Related posts:
Reader Interactions
Comments
Linda saysBeen a long time since I had egg this way. Think it might be a good breakfast for a school morning. Visiting from Home and Garden Thursday with Kathy. Linda
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- Shannon says
Hi Linda,
I think it’d be great for a school morning. It doesn’t take too long to prepare and the egg provides some good protein to get the day off to a solid start.
Thanks for visiting!Reply
- Stevie says
Omg these are so easy and good! Just made them for my boyfriend and our roommates!
Thank you!Reply
- Shannon says
I’m so glad you enjoyed them!
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- Heaven says
What a great idea. We have eggs and toast every morning – but separately. This will be fun to try! Pinned #weekendwinddown
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- Shannon says
You’ll definitely love these!
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- Louise says
the calorie count for this recipe (at least as it shows on the Yummly site) is way off. It says 80, but the egg alone is 80; add bread and cheese and it’s more like 300…
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- Shannon says
Hi Louise,
I’m not very familiar with Yummly, and I certainly don’t know how they come up with calorie counts for recipes. However, I am sorry the information is off.
This isn’t a low-calorie dish, but it is tasty nonetheless. 🙂Reply
- phyllis says
I love this recipe, my family has had it three times already and I just discovered it a couple weeks ago on Pinterest. Thank you for posting this inexpensive , fast,and super yummy recipe
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- Shannon says
I’m glad you guys like it, Phyllis! Thanks for taking the time to share that you enjoy it.
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- Jessica Vandervies says
How long would you cook it if making it in a toater oven?
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- Shannon says
Hi Jessica,
It depends on your toaster oven. Ours tends to take just slightly loner than the regular oven, so I’d add a minute or two to the baking time. However, your toaster oven may be able to cook it in the same 10-12 minutes noted in the recipe. You might have to try once or twice to figure it out. Just keep a close eye on the toast (so it doesn’t get too crisp) and check to see if the egg is set when deciding if it is done.Reply
- Sandy Sharp says
I tried it and i love it! It is so easy to do and i can put it in the over jump in the shower! When i am done its done and it is a excellent Juvenile Type 1 Diabetic breakfast! Thanks so much!
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- Shannon says
I’m glad you like it, Sandy! Thanks for pointing out its benefits for Type 1 Diabetics.
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- Selvi says
Does this freeze and heat up in the microwave well?
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- Shannon says
I don’t think they do, Selvi. The bread gets pretty mushy if heated in the microwave after being frozen. Of course, if this texture of bread doesn’t bother you, then it would be okay.
These Mini Breakfast Stratas are similar (they also contain bread and egg). They freeze and reheat in the microwave very well.Reply
- Selvi says
Thank you!
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- Christine says
Made it this morning for the first time and I love it!. I want more but I restrained myself. Can’t wait till tomorrow to have more!
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- Shannon says
It is good, Christine! I’m glad you enjoyed it. Thankfully, it is easy to make so you can have it often. 🙂
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- Marj Susan says
I can’t wait to make this for breakfast for myself today and when my grand children come to visit. Looks yummy a perfect combination..
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- Shannon says
Hi Marj,
I hope you’ve enjoyed it. It’s nice to have a kid-friendly dish that adults love, too!Reply
- renee says
Oh Eggie in a basket. we cook those alot
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- Shannon says
They’re wonderful, aren’t they?
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- Georgina says
This was absolutely delicious! Made plenty for my family for a Sunday brunch and they were gone in minutes. 🙂 Added just a pinch of cayenne pepper on mine. It will definitely be one of my go-to brunch/ breakfast recipe.
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- Shannon says
I’m glad you enjoyed them, Georgina! I think I would like mine with a pinch of cayenne.
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- Stacey says
Can you use a air fryer for this
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- Shannon says
I haven’t done so myself, but I’m certain it would work.
I would try 350 degrees for about 5 minutes and see what it looks like (you can always add time if it is not done, but start with a short time because it will cook more quickly).
Let us know how it turns out!Reply
- Lisa Woods says
Just came across this on Pinterest. My mom used to make these for us when we were kids. She also did it in a skillet on camping trips. Can’t wait to fix it for my husband and grown daughter this weekend. My grandchildren will also love it when we are able to be together again.
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- Shannon says
It’s definitely a time-honored dish, Lisa. My husband remembers eating it when he was young. Simple and easy, but so delicious!
I hope things calm down soon so you can safely see your grandkids!Reply
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