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Breakfast toast cups

Serves   6
Prep time: 5 mins
Cooking time: 45 mins

Everyone loves sitting down to a cooked breakfast, and these Breakfast Toast Cups are an easy, on the go version of a delicious big breakfast. Make these on the weekend and store them in the fridge for a quick option as you run out the door! 

  • Breakfast
breakfast toast cups



  • 6 slices thick white bread 
  • 25g butter, melted
  • 12 bacon rashers
  • 2 cups baby spinach 
  • Garlic olive oil
  • ½ cup tomato relish
  • 6 eggs 
  • ½ cup fresh grated parmesan 
  • 2 Tbsp fresh chives, chopped
  1. Preheat oven to 200 degrees celsius. Press each bread slice into a texas muffin tray, and brush with melted butter.
  2. Lay the bacon rashers on a lined baking tray, and bake in the oven for 10-12 minutes or until golden and crisp. While warm, carefully press into the cups.
  3. Saute the spinach with a drizzle of garlic olive oil and seasoning, then divide amongst the cups to one side of each cup.
  4. Dollop the relish to the opposite side of the spinach, then crack an egg on top. Season, and place in the oven for 15-20 minutes or until the egg has cooked.
  5. Sprinkle each cup with parmesan and chopped chives, then serve.