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HEART Insight:
doi: 10.1097/01.HEARTI.0000411134.17939.c6
Departments: The Hungry Heart: Bountiful Breakfasts

Toast-and-Egg Cups

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere and at

Serves 4; 1 egg cup per serving

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Say goodbye to ho-hum breakfasts with this veggie-filled egg cup, made extra flavorful with baby bella mushrooms.

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Cooking spray

1 teaspoon light tub margarine

4 slices light whole-wheat or multigrain bread, crusts discarded

2 ounces baby bella mushrooms, sliced (about ⅔ cup)

1 medium garlic clove, minced

½ cup garden vegetable egg substitute

1 teaspoon snipped fresh thyme or ¼ teaspoon dried thyme, crumbled

¼ teaspoon salt

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Preheat the oven to 350°F. Lightly spray 4 of the cups of a standard 6- or 12-cup muffin pan with cooking spray. Pour several tablespoons of water into each of the unused cups to keep the pan from warping or burning.

Spread the margarine on one side of each slice of bread. Carefully place the bread with the buttered side up in the sprayed muffin cups, pressing lightly so the bread conforms to the cups. Set aside.

Lightly spray a small skillet with cooking spray. Cook the mushrooms over medium-high heat for 4 minutes, or until soft, stirring frequently.

Stir in the garlic. Cook for 30 seconds, stirring frequently. Spoon into the bread cups.

In a small bowl, stir together the egg substitute and thyme. Spoon about 2 tablespoons of the mixture into each cup.

Bake for 18 to 20 minutes, or until the egg substitute is set (doesn't jiggle when the pan is gently shaken) and the edges of the bread are golden brown. Transfer the muffin pan to a cooling rack. Carefully run a flat (table) knife around the egg cups to make it easy to remove them.

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Cook's Tip

You can substitute any other variety of mushroom for the baby bella mushrooms, or use chopped green or red bell pepper.

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Nutrition Analysis

(per serving)

Calories 58

Total Fat 0.0 g

Saturated Fat 0.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 0 mg

Sodium 334 mg

Carbohydrates 9 g

Fiber 3 g

Sugars 2 g

Protein 5 g

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Dietary Exchanges

½ starch

½ very lean meat

© 2012 American Heart Association, Inc.