Egg toast muffin cups with bechamel sauce, a delicious and easy vegetarian breakfast recipe that goes down a treat every single time.If you love omelettes and bread and cheese, how about having a bite of all of them at the same time? Nothing easier with these muffin cups. I know we usually put more thought, and care more about composition when it comes about lunch or dinner, but breakfast can look posh too. These mini egg toastmuffin cups look amazing and taste even better. You have a gooey cheesy and eggy centre, then crispy bread on the outside. Heaven!
We all know how hectic mornings can be and most people will simply skip breakfast because they do not have enough time to have a cooked breakfast before going to work. But these egg toast muffin cups can be enjoyed on the go, no need to sit down at the table. You can throw in absolutely anything you like, bacon, chicken, any kind of veggies. Or keep them simple, and they will still be lovely. These ingredients are enough for 3 muffins, so double up the quantities if you need more.
The Bechamel or white sauce is absolutely fantastic, and can be used in countless dishes, from lasagna, to pasta bake, gnocchi, etc. It’s basically made of milk, flour, cheese, seasoned with salt and pepper, and optionally added Dijon mustard for extra flavour. It’s ready in just a minutes, and apart from some whisking, no great effort goes into it. It’s so easy to make it fresh all the time, no need for wasting money on a cheesy sauce.
I have used it many times, and it really is a fail-proof recipe. No wonder it’s so popular all over the world, French people really must be proud of this sauce. It works wonders with these muffin cups, making the middle all gooey and cheesy. The cheesier, the better.
Breakfast egg toast muffin cups with Bechamel sauce
Breakfast egg toast muffin cups with Bechamel sauce, a dekicious vegetarian recipe that goes down a treat evey single time.
- 1 egg
- 3 slices wholemeal seeded bread
- 1 spring onion
- 2 sprigs of dill
- 1 knob of butter
- 1 tsp plain flour
- 4 tbsp milk
- 30 g cheddar cheese
- salt and pepper to taste
Preheat the oven to 200 degrees C (400 degrees Fahrenheit)
Chop the spring onions and dill, then grate the cheese. I used Cheddar cheese, but you can choose any other hard cheese.
In a bowl, beat the egg and add a good pinch of salt and ground black pepper.
In a small saucepan, melt the butter over a low heat.
Add the flour and mix well to get a smooth paste.
Pour in the milk and whisk until the sauce thickens slightly.
Add half of the grated cheese and mix well.
Add a pinch of ground black pepper and remove from the heat.
Butter 3 muffin tin cups, then flatten the bread slices with the back of your hand.
Line the muffin tin cups with the bread.
Throw in the chopped spring onion, and pour in the cheese sauce so that the cups are half full.
Divide the egg mixture between the 3 cups, they should now be full.
Sprinkle the remaining grated cheese on top and bake in the oven for about 15 minutes until the bread is nice and crisp and the egg has settled.
Serve hot with chopped spring onions and dill.