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On the Go? Egg n’ Toast Muffins Make Mornings Downright Easy

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We know how crazy mornings can be during the week—it’s a crapshoot whether you’ve showered, you may be wearing two different color socks, and breakfast is served in the car. Well, there’s not much we can do about the shower or the socks, but to help you with the meal-on-the-go part, we present easy egg n’ toast muffins (full recipe below).

With whole grain toast, eggs, cheese, and lots of veggies, these tasty belly-fillers are a complete (and minimally messy!) breakfast your child can hold in one hand. They’re also a great make-ahead dish (reheating only takes a minute or two), which means you just might have time for that shower! 

ingredients for egg cups          

Simple, healthy ingredients combine for an energizing breakfast that’s packed with protein, fiber, and key vitamins. Eggs, in particular, are a nutritional superstar: They contain vitamin B12 (which keeps nerve and blood cells healthy and helps make DNA), vitamin D (important for strong bones), and selenium (an essential antioxidant that also aids with thyroid function).

Customize your muffins with any chopped veggies your family enjoys: kale, spinach, mushrooms, bell pepper, tomatoes, butternut squash, onion, etc. For an extra dose of protein, you can add a ¼ cup of diced ham, bacon, sausage, or veggie sausage along with the vegetables. Our recipe is also super-duper tasty with all kinds of cheeses, like Parmesan, mozzarella, Swiss, or goat cheese.

Hero egg cups

Enjoy your egg n’ toast muffins right away, or whip up a batch or two on the weekend and store them for quick breakfasts later that week (or even later that month). Place the muffins in an air-tight container and store in the refrigerator for up to four days, or in a freezer-safe container and freeze for up to a month.

To reheat refrigerated muffins, pop them in a toaster oven for a few minutes or microwave on high for 45–60 seconds. For frozen muffins, transfer them to the refrigerator to thaw the evening before, and then reheat as above. 

Lets eat egg cups

In our centers, we embrace family-style eating—encouraging children to serve themselves teaches them important social skills (like passing items, sharing, being patient, and saying “please” and “thank you”) and how to listen to their own hunger cues. Allowing them to get in on the serving action can also inspire them to try new foods—like eggs loaded with chopped veggies. Sure, there will likely be some spills when children take the lead, but also lots of smiles.

We love these egg n’ toast muffins because they’re great on the go, but they’re just as lovely for a sit-down meal together, too. Place a platter of muffins on the table along with bowls of fresh fruit and plain yogurt, and invite your little loves to dig in!


Yields: 6

Time: 30–40 minutes


  • 6 slices wheat sandwich bread, crusts removed
  • 1 tablespoon unsalted butter, melted
  • 4 eggs
  • 2 tablespoons milk
  • Salt and pepper to taste
  • ½ cup chopped veggies, such as spinach, kale, mushrooms, bell pepper, tomato, butternut squash, onion, etc. 
  • Optional: ¼ cup diced ham, bacon, sausage, or veggie sausage
  • 1/2 cup shredded cheddar cheese, divided


  1. Preheat the oven to 375 degrees.
  2. On a cutting board, use a rolling pin to flatten each bread slice until very thin. Lightly brush both sides of each slice with melted butter, and then cut in half diagonally.
  3. In a 6-cup muffin pan, place two halves of bread into each cup—the two halves can crisscross each other as long as you cover the bottom of the cup. The corners of the bread will extend above the cup rims.
  4. Place the pan in the oven and bake for 5 minutes, or until the bread is slightly firm.
  5. While the bread is toasting, add the eggs and milk to a medium bowl and beat with a whisk until frothy. Set aside.
  6. When the toast is ready, remove from the oven and evenly distribute the chopped veggies among the cups. Next, evenly distribute the egg mixture over the veggies—if you’re including diced meat, add it now. Top each cup with a sprinkle of cheese.
  7. Return the pan to the oven and bake until the centers of the muffins are set (a toothpick or clean knife inserted in the center will come out clean), for about 20–25 minutes.
  8. Allow them to cool slightly—and then grab, go, and enjoy!
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