Recipes
Egg Baskets
These bite-sized egg baskets transform simple ingredients into an easy crowd-pleaser. Whole wheat bread forms crisp cups to cradle eggs and melty cheddar cheese. Prep the bread cups ahead, then crack in eggs and bake just before serving. Add chopped veggies for extra colour and nutrients.
Serves
48
Prep Time
5 min
Cook Time
15 min
Print RecipeIngredients
- ½ cup (125 mL) margarine or cooking spray
- 24 slices whole wheat bread, sliced in half diagonally
- 48 eggs
- 3 cups (750 mL) shredded cheddar cheese
Instructions
- Step 1
Preheat oven to 350°F (180°C) and grease four muffin tin trays with margarine or cooking spray. Place one half piece of bread into cups of muffin tins, pressing to fit into the shape of the cups. Carefully crack an egg into each bread cup. Sprinkle about 1 tablespoon (15 mL) cheese over each egg.
- Step 2
Bake in preheated oven until eggs are cooked, about 15 minutes. Let rest for a few minutes before serving as Egg Baskets will be hot. If necessary, run knife around Egg Baskets to loosen from muffin tin.
Tips
Add any chopped veggies for more colour, flavour and nutrients, such as spinach, peppers, diced tomatoes, broccoli, etc.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 158 |
| Fat | 10 g |
| Saturated Fat | 3.5 g |
| Trans Fat | 0.5 g |
| Carbohydrate | 7 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 10 g |
| Sodium | 194 mg |
