Breakfast Cups with Bread and egg

Breakfast Cups recipe is made with bread, egg, spinach and veggies. A tasty freezer friendly finger food baked in muffin tin. Perfect for kids and a great breakfast on go. Suitable for brunch also.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 294kcal


  • 4 Slices Bread
  • 4 Egg
  • 1/4 Cup Onion Chopped
  • 1/4 Cup Tomato Chopped
  • 1/4 Cup Green pepper Chopped
  • 1/4 Cup Spinach Chopped
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper


  • Preheat oven to 350°C.
  • Cut the crust of the bread. Use rolling pin to flatten.
  • Arrange bread slices into each muffin slot. 
  • In a mixing bowl, add eggs and whip them until it becomes frothy. Then add chopped onion, tomato, spinach leaves, green peppers, salt, and pepper. And mix thoroughly.
  • Pour egg mixture into each bread cups and pop them into the oven immediately. And bake it for about 20-25 minutes or until it is done. 
  • Seve Breakfast cups with ketchup/sauce.


Calories: 294kcal | Carbohydrates: 32g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 1002mg | Potassium: 350mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 3.6mg