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Egg and Toast Cups - 5 Weight Watchers SmartPoints

Eggs in a Muffin Tin Recipe - 5 Weight Watchers SmartPoints

Housewives of Frederick County
This Eggs in a muffin tin recipe consists of flattened bread formed into cups with cracked eggs and toppings, baked to perfection.
Course Breakfast
Cuisine American
Servings 6 servings
Calories 170 kcal

Ingredients
  

  • 6 slices Whole-Wheat Bread
  • 1 tbsp Butter, melted
  • ¼ cup Shredded Reduced-Fat Cheddar Cheese
  • ¼ cup Tomato, finely chopped
  • 6 Eggs, large
  • ¼ tsp Kosher Salt
  • ¼ tsp Ground Black Pepper
  • 2 slices Bacon, cooked & crumbled (I used store-bought cooked & crumbled bacon)
  • 1 tbsp Spring Onions, chopped

Instructions
 

  • Preheat oven to 375 degrees.
  • Lightly spray muffin pan with cooking spray.
  • Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. 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.
  • Bake for 5 minutes or until bread is slightly firm.
  • Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup.
  • Top each cup with 2 teaspoons chopped tomato.
  • Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper.
  • Bake an additional 18 to 20 minutes or until whites are set and yolks are still a bit runny.
  • Remove egg cups from pan; sprinkle evenly with bacon & spring onions.

Notes

* 5 Weight Watchers SmartPoints
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