Eggs in a Basket

Experiment with your favorite flavor combinations in this versatile brunch dish. Try diced jalapeño peppers with Mexican cheeses and picante sauce; minced prosciutto and Gruyere cheese; or tomatoes and fresh herbs. The baskets can be cooked for a shorter or longer time depending on whether you prefer a runny or set yolk.

Eggs in a Basket

Prep Time

30 minutes

Cook Time

0 minutes


4 Servings


1⁄3 pound breakfast sausage (ground)
1 tablespoon butter (unsalted)
4 slices bread (whole wheat, sandwich)
4 egg (large)
  black pepper, ground
4 tablespoons cheese, cheddar (shredded)
2 teaspoons chives (minced)


Preheat the oven to 375 degrees F.

In a small skillet, cook the sausage and set aside to drain on paper towels.

Liberally butter 4 cups of a standard muffin pan.

Cut each slice of bread into a 4-inch square, removing the crust. Gently press one slice into each of the 4 buttered cups in the pan to make a bowl shape. Add one teaspoon of cooked sausage to each bread bowl. Crack an egg into each, and sprinkle lightly with pepper. Place in the oven and bake for 15 minutes until the whites are no longer translucent and the eggs are becoming firm. Top each egg with remaining cooked sausage and the cheddar cheese and bake another 2 minutes. Remove from the oven, let cool a few minutes and lift out gently using a fork. Garnish with minced chives and serve.


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