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Breakfast Cups with Eggs, Spinach and Sundried Tomatoes

Breakfast Cups with Eggs, Spinach and Sundried Tomatoes

Here is our recipe for easy-to-make breakfast cups! Made with our Bon Matin™ La mie de l’artisan™ oatmeal bread, they are simply delicious.

Preparation 20 min
Total 45 min
12 Servings
Bon Matin™ La mie de l’artisan™ Oatmeal Bread
MADE WITH
Bon Matin® La mie de l’artisan™ Oatmeal Bread

Ingredients

  • 12 slices of Bon Matin™ La mie de l’artisan™ Oatmeal Bread
  • 3 tbsp olive oil
  • 2 tbsp dry Italian herbs
  • 1 tbsp butter
  • 2 French shallots, chopped
  • 4 cups baby spinach
  • 1/4 cup sundried tomatoes, chopped
  • 1/2 cup grated cheddar cheese
  • 12 basil leaves
  • 12 eggs
  • Salt and pepper

Preparation

  1. Preheat oven to 375°F.
  2. Line each muffin cup with parchment paper cut into small squares.
  3. Flatten the bread slices with a rolling pin.
  4. Brush each bread slice with a little olive oil and sprinkle with Italian herbs.
  5. Press the bread slices into the muffin pans to form cups.
  6. Grill in the oven for 5 minutes and set aside.
  7. In a pan over medium-low heat, cook the shallots with the butter until softened.
  8. Add the spinach and cook until wilted.
  9. Divide the preparation into each cup, add cheese, basil leaf and sundried tomatoes.
  10. Break an egg in each cup and add salt and pepper.
  11. Cook in pre-heated oven for 15 minutes until the egg white is firm. The egg yolk should remain runny.