A Grab And Go Breakfast from Snack Girl To The Rescue!

Recipe From Snack Girl To The Rescue!

March 25, 2014   9 Comments

How many of you need to be saved from the Egg Mcmuffin? Or a huge muffin? Do I have a recipe for you!

This recipe is one of the 100 easy, affordable, and yummy recipes that you will find in Snack Girl To The Rescue!. If you grab your breakfast on the road, then this egg sandwich will help you stop that habit. Call me a traditionalist, but I like to have eggs and toast in the morning.

These are so much fun to make. All you do is shove bread into a buttered muffin tin or ramekin, then drop in some cheese and a medium egg. My kids get a kick out of making these; anyone over the age of eight can make them. I precook six of them on the weekend for the crazy week ahead.

These are best made in ramekins, which are small glazed ceramic dishes. If you don’t own any, you can always find them at thrift stores because, for some reason, people don’t use them and they give them away.

When I want breakfast, I just put some plastic wrap over the finished product—still in the ramekin—then heat it in the microwave for a minute or two and enjoy!

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Baked Eggs and Cheese in Toast Cups

reprinted with permission from Snack Girl To The Rescue!

Serves 1

1/4 teaspoon butter (salted or unsalted)
1 slice 100% whole-wheat bread
1 tablespoon grated sharp Cheddar cheese
1 medium egg
salt and pepper to taste

Preheat the oven to 375 F. Soften the butter in the microwave (if using a ramekin, just put in the dish). Using a paper towel, butter the dish so that the toast will not stick.

Squeeze the bread into the cup, tearing it a bit to make it fit. Push the bread against the sides of the cup to make space for the cheese and egg.

Sprinkle the grated cheese into the bread cup and add the egg. For a runny egg, bake for 15 minutes; for a half-soft, half-hard yolk, bake for 20 minutes; and for fully cooked, bake for 25 minutes.

Add salt and pepper and serve.

If you make a bunch of these ahead of time, store them wrapped in plastic wrap in your refrigerator for one week.

The nutrition facts for all recipes in Snack Girl To The Rescue is included. Weight Watchers PointsPlus values are not included in the book because of copyright issues.

165 calories, 8.7 g fat, 3.7 g saturated fat, 12.9 g carbohydrates, 2.4 g sugar, 10.3 g protein, 3.0 g fiber, 262 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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9 Comments:

Can't wait to try these! Sounds so yummy!

on March 25, 2014

It is super-easy to make your own egg mcmuffins: toast your english muffin, wheat toast, or whatever "vehicle" you like; crack an egg into a small container with a roundish bottom and scramble it with a fork; cook for 1 min in microwave. If you want cheese, sprinkle a little grated cheese on top and micro for 10 seconds more to melt it. Scoop out your egg&cheese and plop it on your toast. My husband likes to fry up some sausage patties on the weekend, and keep the cooked sausage handy in the refrigerator to add to his. I used to do the boxed micro-bacon for my daughter's b'fast sandwiches.

on March 25, 2014

What a nice alternative breakfast. I eat eggs almost everyday and these look terrific!

on March 25, 2014

These look like fun! Thanks, Lisa. Looking forward
to getting my copy of your book!

on March 25, 2014

i really like a lot of these things they are really working for me thank you

on March 25, 2014

These sound wonderful...fresh. How good is the toast part after being wrapped in plastic and stored in the refrigerator?

on March 26, 2014

I made these with 1/2 of a whole wheat "sandwich thin" and it was great. Fit into my ramekin nicely and very tasty! Thanks!

on March 26, 2014

@Patticake - the toast is good. It doesn't get stale or soggy - and I'm not sure why. Thanks for your question!

on March 26, 2014

My girlfriend added salsa under the egg and a slice of ham instead of the bread. I know higher in calories but if you use lean ham and a thin slice very tasty.

on May 1, 2014


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