Egg & Avocado Snack Cups
Whole-wheat bread bakes into individual cups with browned, irregular rims and room for soft scrambled eggs. The eggs cook separately in a skillet, so the bread can crisp without drying out the filling. Add sliced avocado and tomato after cooking, then serve the cups right away before the moist filling softens the toast.
Ingredients for Egg & Avocado Snack Cups
- 4 flexible slices whole-wheat sandwich bread (about 120g)
- Nonstick cooking spray, for 4 muffin wells
- 4 large eggs
- 1 tablespoon softened butter, divided (about 15g)
- 1/8 teaspoon fine salt, or to taste
- 1 medium ripe avocado, sliced (about 150g flesh)
- 4 to 6 grape tomatoes, sliced (about 60g)
- Pinch of freshly ground black pepper, optional
How to Make Egg & Avocado Snack Cups
Yield: 4 snack cups Prep: 10 minutes Cook: 12 to 15 minutes Total: About 25 minutes
- Preheat and grease: Heat the oven to 375°F (190°C). Lightly spray four wells of a standard muffin tin.
- Shape the bread: Gently press one slice into each well, easing the corners upward to leave a deep, open center and an exposed rim. Press slowly if the bread feels stiff, and avoid packing the bottom into a tight wad.
- Bake the cups: Bake uncovered, checking at 10 minutes. At about 12 minutes, the exposed rims should be browned and the cups firm enough to hold their shape. Let them stand briefly, then gently loosen and lift them from the tin.
- Scramble the eggs: While the bread bakes, whisk the eggs with the salt and about 1 teaspoon of the softened butter. Melt the remaining butter in an 8- to 10-inch nonstick skillet over low heat. Add the eggs and stir gently and frequently for about 3 to 5 minutes, until they form soft folds with no visible liquid egg. Remove from the heat while still soft; add pepper, if using.
- Fill and serve: Divide the warm eggs among the bread cups. Fan avocado slices over part of the eggs in each cup, leaving some egg visible, and add the tomato alongside. Serve immediately, with each cup in a small bowl if desired.
How to Keep the Bread Cups Crisp
Flexible bread is less likely to crack as you shape it, and greased muffin wells help the baked cups release. Bread thickness and muffin-well shape affect cup depth and browning, so look for a firm cup with browned edges rather than relying on the bake time alone.
Keep the eggs and toppings out of the cups until serving. Moist eggs and juicy tomato will soften the toast as the filled cups sit.
Making the Cups Ahead
For the crispest result, bake the bread cups and cook the eggs near serving time. If preparing components in advance, keep them separate and slice the avocado shortly before serving. There is no established reheating method for the assembled cups; freezing them is not recommended.
For another bite-size breakfast, try Avocado Egg Toast Bites with Smoked Salmon.
Nutrition
Approximate per snack cup: 235 calories, 11g protein, 14g fat, and 17g carbohydrates. Approximate per 100g: 170 calories, 8g protein, 10g fat, and 13g carbohydrates. Values vary with the bread, avocado, and portion sizes.
Equipment
- Oven
- Muffin tin
- Nonstick skillet
- Whisk
Ingredients
- 4 flexible slices whole-wheat sandwich bread (about 120 g)
- Nonstick cooking spray, for 4 muffin wells
- 4 large eggs
- 1 tablespoon softened butter, divided (about 15 g)
- 1/8 teaspoon fine salt, or to taste
- 1 medium ripe avocado, sliced (about 150 g flesh)
- 4 to 6 grape tomatoes, sliced (about 60 g)
- Pinch of freshly ground black pepper, optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat four wells of a standard muffin tin with cooking spray.
- Press one bread slice into each well, easing the corners upward to create an open center and exposed rim. Press gently if the bread feels stiff.
- Bake uncovered, checking at 10 minutes. Bake until the rims are browned and the cups are firm enough to hold their shape, about 12 to 15 minutes.
- Let the bread cups stand briefly, then gently loosen and lift them from the tin.
- While the cups bake, whisk the eggs with the salt and about 1 teaspoon of the softened butter.
- Melt the remaining butter in an 8- to 10-inch nonstick skillet over low heat. Add the eggs and stir gently and frequently for 3 to 5 minutes, until soft folds form and no liquid egg is visible.
- Remove the eggs from the heat while they are still soft. Add pepper, if using.
- Divide the warm eggs among the bread cups. Fan avocado slices over part of the eggs in each cup, then add the tomato alongside. Serve immediately.
Tips
- Use flexible bread to reduce cracking as you shape the cups.
- Press the bread gently and avoid packing the bottom into a tight wad.
- Judge doneness by browned edges and firm cups, since bread thickness and muffin-well shape affect baking.
- Keep the eggs and toppings separate from the bread cups until serving to help the toast stay crisp.