Toast & Egg Muffin Cups

Toast & Egg Muffin Cups

This easy baked toast and egg muffin cup recipe is sure to cure breakfast (and brunch) boredom.

  • Recipe serves: 6
  • Prep Time 15 min
  • Cook Time 20 min


  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 6 slices whole grain sandwich bread, crust removed
  • 4 eggs
  • 2 ounces thinly sliced low sodium ham, finely chopped
  • 3 tsp. shredded low fat cheddar cheese
  • 1 tsp. finely chopped fresh parsley leaves (optional)


  1. Preheat oven 350° and line 6 muffin tins with paper liners.
  2. Evenly spread I Can't Believe It's Not Butter!® Spread on each side of bread. Gently press bread into prepared muffin pan; set aside.
  3. Beat eggs with wire whisk until frothy. Stir in remaining ingredients. Evenly fill bread cups with egg mixture.
  4. Bake until egg centers are set, about 20 minutes.

Cost per recipe*: $2.89

Cost per serving*: $.48

*Based on average retail prices at national supermarkets.

See nutrition information for cholesterol content.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 150
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 130 mg
Sodium 270 mg
Total Carbs 13 g
Dietary Fiber 2 g
Sugars 2 g
Protein 10 g
Calcium 6 %
Iron 8 %
Potassium 270 mg
Omega-3 0.19 g
Omega-6 1.86 g
Vitamin C 0 %
Vitamin A 8 %