Egg and Toast Muffins

There is no better way to start your weekend than with a yummy breakfast! I found this recipe on Pinterest a while back and decided to make this Martha Stewart recipe this morning. 

source

I didn't have bacon to put in these cups, so I made them just egg and toast, but with a side of hashbrowns :)


Egg & Toast Muffins

Ingredients: (yields for two)

• 1 tablespoons unsalted butter, melted
• 2 slices white or whole-wheat sandwich bread
• 2 large eggs
• Coarse salt and ground pepper

Directions:

Preheat oven to 375*. Lightly butter two muffin cups (or as many as your filling). With a rolling pin (or a big glass for those like me who don't have one hehe) flatten the bread slightly, and then use a 4 1/2 in cookie cutter to cut the bread into round pieces. I used my glass which was a little short of the inches but worked fine. Cut rounds in half and place in the muffin cup slightly overlapping each other but make sure it reaches the edge of the cup. Use the rest of the butter to brush over the bread. 

If you cooked meat like bacon or sausage, now you will add that to the cup. After that, crack an egg into each cup. Season with salt and pepper, and bake in oven for 25 minutes, or until egg whites are just set.  Run a knife around the cups when taking them out, and enjoy! 

Using my handy dandy football pint glass! ;)

Before

I also bake the hash browns for the same amount of time, so I put those in along with the "egg-muffins".

Delicious hash browns seasoned in a no-salt tony's seasoning! 

The Final Product

I am definitely glad I tried this recipe from pinterest, as I've started making more and more recipes from my pin-boards. Since I had my side of hash browns I didn't really need any meat, but I bet it would taste even better! Great light breakfast :) 

My bible study is starting today so I'm off to start reading this amazing book! I also have a fantasy football draft today at 2pm, hopefully I will get first pick! :) Hope everyone is having a safe and fun weekend!!