Masala Egg And Toast Cups

30 min cook time
10 min prep time
Preperation Time:
10 mins
Cooking Time:
30 mins

nutrition facts

Serving Size1 ServingPer Serving%Daily Value*
Calories1056Calories from Fat483
Total Fat53.7g83%Saturated Fat23.2g116%
Dietary Fiber12.1g48%Sugars12.9g
Protein68.5gVitamin A48%
Vitamin C11%Calcium56%

nutrition facts

Serving Size1 Serving
Total Fat53.7g83%
Dietary Fiber12.1g48%
Vitamin C11%
Per Serving%Daily Value*
Calories from Fat483
Saturated Fat23.2g116%
Vitamin A48%


Preheat oven to 375° Fahrenheit. Grease a muffin tray and keep aside.

Flatten each bread slice with a rolling pin until very thin. Trim the crusts off the bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.

With cut sides facing up, place 2 bread halves in each of 6 muffin cups. Make sure to cover the bottom entirely and allow the bread corners to extend above the rims.

Bake at 375° Fahrenheit for 5 minutes or until bread is slightly firm. Remove the pan from the oven and sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato and crumbled paneer. Crack 1 egg into each cup; sprinkle eggs evenly with salt, pepper and garam masala. Bake again for 18 minutes or until whites are set and yolks are still a bit runny. Remove egg cups from pan, sprinkle a little chopped coriander on top and serve hot.

For the Non-Vegetarians : Once the eggs are baked, remove from pan and sprinkle evenly with bacon and chives.

Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. The whites are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Lure your kids into eating a fulfilling breakfast with this simple and pretty all-in-one dish.

You can play around with flavors too as per your family’s favorite tastes.