Egg Baskets

This is a quick and easy breakfast, lunch or lite supper idea. I served two per person.

sliced bread - 2 per person
eggs, one per bread slice
red pepper, chopped
green onion, chopped
cheese, crumbled or grated

Cut the crusts off bread slices. Flatten the bread slices with a rolling pin. Butter lightly on both sides.
I sprayed the muffin tin with canola oil to be extra certain they don't stick. Insert the bread slice into the muffin tin folding the edges slightly to make it fit.

Next I sprinkled some chopped red pepper and green onions and crumbled cheese (whatever kind you have or like) into the bottom of the cups. Crack an egg into each cup. Bake in a 350 degree oven for about 12 to 15 minutes depending on how soft you want the yolk.


 Note: Substitutions: scrambled eggs in place of a whole egg.
Try chopped ham, crumbled cooked bacon, cooked sausage or whatever choice you like as filling