I pretty much eat eggs and toast every single day; always with avocado. I am a creature of habit when it comes to breakfast during the week and even on the weekends if I go out to a cafe. It is simple, quick to make, and always filling.
I wanted to change it up slightly with how I normally make breakfast, so I decided to make these little egg and toast tartlets! I promise you they are simple to put together and great for breakfast on the go during the week (can be kept in the fridge for a few days) or for a weekend brunch!
I filled each cup with sautéed brussels sprouts, but you can do anything yo would like- spinach, sundried tomatoes, kale, chopped sweet potatoes, onions, or leave them completely plain! For the bread, I used sprouted seed bread, but any will work but preferably shaped like your traditional bread as it will make it easier to slice off the crusts and press them into the muffin tin!
I lined the muffin tin with a square of parchment paper (see above), sprayed with avocado oil (use whatever you have!) so it would be easier to remove the bread muffin cups. I have not tried it without using parchment paper, but I would assume that if you generously sprayed each cup with oil- you will be good to go!
After I sliced the crust off of the bread, I flatted it out with a spatula. A rolling pin would work better, but I didn’t have one! Next, I pressed the bread into each up and lightly sprayed with the avocado oil again. Then, you bake in the oven for about 5-7 minutes. While the bread was getting crispy in the oven, I sautéed about 1/2 cup of shaved brussels sprouts and got 4 eggs from the fridge.
Once the bread was crispy, I filled them with the brussels sprouts, cracked the egg in each cup and let them bake in the oven for about 15-18 minutes. The time will depend on how you like your eggs- fully cooked through, runny, or somewhere in between! Sprinkled each with sea salt, pepper, and red pepper flakes!
It is best if you eat them right away, but I saved the others in the fridge once they completely cooled to have for the next day! You can eat them cold or simply reheat them in the oven for a few minutes.
Hope you enjoy!
Prep time: 10 minutes
Cook time: 15-18 minutes
Total time: less than 30 minutes
Yields: 4 (or more depending on how many you want to make!)
4 slices of traditional sized bread
4 squares of parchment paper to line muffin tin
4 large eggs
1/2 cup pre-cooked vegetables of choice
dash of sea salt
dash of pepper
preheat your oven to 375 degrees
cut your parchment paper into squares and line your muffin tin with the squares.
Spray the parchment squares with cooking spray
Cut the crusts off of the bread. Flatted with a spatula or a rolling pin.
Press each slice of bread into the muffin tins and spray with cooking spray.
Cook in the oven at 375 degrees for about 5-7 minutes.
Prepare your vegetables, cook them on the stove.
Once the bread is crispy, add the vegetables into each cup.
Crack your egg into each one.
Bake in the oven again at 375 for about 15-18 minutes. Depending on how you prefer your eggs.
When they are finished, sprinkle with sea salt, pepper, and red pepper flakes. Serve!
For leftovers, store in an airtight container once they are completely cool. To reheat place in the oven for a few minutes until warm. 350 degrees for about 15 minutes or until the bread is crispy.