Egg and Cheese Cupcakes

[spiralicious]

Egg and Cheese Cupcakes from The Adventurous Eaters Club by Misha & Vicki Collins (This is technically a cookbook for cooking with children as a family, so I have left the “Kid’s job!” labels in, but you obviously do not need to be or have children to enjoy this.)

Makes 6 cupcakes

Butter for greasing
6 slices bread
1 ¼ cups grated Parmesan, Cheddar, or Jack cheese. Divided
6 eggs
Pinch of sea salt


Preheat the oven to 375 F. Butter a 6-cup muffin tin.

Kid’s job! Press the rim of a sturdy drinking glass into a slice of bread to make a round cutout. Using your glass, stamp out six rounds of bread. Grab the crusty bread scraps and rip ‘em up into nickel-sized pieces. Put those ripped bread bits in a pile.

Distribute 1 cup of grated cheese evenly among the muffin cups - the cheese will crisp and form a crust on the bottom while baking. Press one bread round firmly into the bottom of each cup, on top of the layer of cheese.

Kid’s job! Give the eggs and salt a good whisking in a large Pyrex measuring cup (or any large cup or bowl with a pour spout). Pour the eggs into each muffin cup. Go slowly… can you fill each cup almost to the top without spilling over?

Top each cup with the reserved bread scraps, sprinkle the remaining ¼ cup cheese over the top, and bake for 25 minutes. Let cool for a few minutes before serving.


Notes: Our muffin tins are a bit shallower than average and I had a lot of bread leftover.

I expected this to be very eggy, but the round of bread at the bottom of the muffin tin absorbs the egg and swells to fill up the space, giving the texture of a cupcake when you bite or cut into it.

Even with the cheese, it is very French toast like in flavor to the point I recommend serving it with something sweet.