Chili Cheese Egg Toast Cups

Are you looking for a breakfast or brunch option that is not only delicious but also visually appealing? Look no further than Spicy Chili Cheese Egg Toast Cups. This delightful dish combines the satisfying crunch of toasted bread with a hearty filling of spicy chili, creamy cheese, and fluffy eggs, making it the perfect way to kick off your day. Whether you are hosting a weekend brunch or simply want to treat yourself to something special, these toast cups are sure to impress.

Start your day with a burst of flavor with Spicy Chili Cheese Egg Toast Cups! This scrumptious breakfast option combines crunchy toasted bread, spicy chili, creamy cheese, and fluffy eggs all in one delightful cup. Perfect for brunch gatherings or treating yourself on a weekend, these toast cups are visually stunning and easy to make. Customize them to fit your taste, whether you prefer them spicy or mild. Enjoy a satisfying start to your morning!

Print Recipe Pin Recipe

Ingredients

4 slices of thick-cut bread (sourdough or whole wheat works great)

4 large eggs

1 cup shredded cheddar cheese

1 cup cooked chili (canned or homemade)

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust to taste)

1 tablespoon olive oil

Salt and pepper to taste

Fresh chives or cilantro for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Bread Cups: Using a rolling pin, flatten each slice of bread slightly. Then, using a round cookie cutter or a glass, cut out rounds from each slice. You will need one round per serving, depending on the size of your muffin tin.

Shape the Bread: Brush a muffin tin with olive oil. Gently press each round of bread into the muffin tin cups to form a little cup. Bake in the preheated oven for about 10-12 minutes or until the edges are golden and firm.

Mix the Chili Filling: Meanwhile, in a mixing bowl, combine the cooked chili, smoked paprika, cayenne pepper, and half of the shredded cheese. Mix well and set aside.

Add Chili to Cups: Once the bread cups are ready, remove them from the oven. Spoon a generous amount of the chili mixture into each bread cup.

Crack the Eggs: Carefully crack one egg on top of each filled bread cup. Season with salt and pepper.

Top with Cheese: Sprinkle the remaining shredded cheese over the eggs and chili.

Bake Again: Return the muffin tin to the oven and bake for an additional 12-15 minutes or until the eggs are set to your desired doneness.

Final Touches: Remove from the oven and allow to cool for a couple of minutes. Use a butter knife to carefully release the toast cups from the muffin tin.

Serve: Garnish with fresh chives or cilantro if desired and serve warm.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings