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When it comes to breakfast options that are both satisfying and flavorful, few combinations can rival the trio of eggs, chili, and cheese. These ingredients not only complement each other beautifully but also pack a punch of taste and nutrition. Introducing Spicy Chili Cheese Egg Toast Cups—a delightful twist on traditional breakfast fare that transforms simple ingredients into a creative and scrumptious dish. Perfect for a hearty start to your day or an impressive brunch centerpiece, these toast cups are both versatile and easy to prepare.

Chili Cheese Egg Toast Cups

Start your mornings with a delightful twist on breakfast with Spicy Chili Cheese Egg Toast Cups. This easy-to-make recipe combines fluffy eggs, zesty chili, and melted cheese nestled in crispy toast cups for a satisfying meal that looks as good as it tastes. Perfect for brunch or casual gatherings, these bite-sized delights are customizable to suit any palate. Get creative with different cheeses and spices to make this dish uniquely yours. Enjoy a delicious breakfast revolution!
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Ingredients
  

4 slices of thick-cut bread (sourdough or whole wheat for a hearty flavor)

4 large eggs

1 cup shredded cheddar cheese

1 cup cooked chili (your choice of canned or homemade)

1/2 teaspoon smoked paprika for a rich flavor

1/4 teaspoon cayenne pepper (adjust based on your heat preference)

1 tablespoon olive oil for greasing and flavor

Salt and freshly ground black pepper to taste

Fresh chives or cilantro for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for the bread cups.

    Prepare the Bread Cups: Take each slice of bread and flatten it slightly using a rolling pin. Using a round cookie cutter or a drinking glass, cut out circles from each slice of bread. Ensure you have one round for each serving, depending on the size of your muffin tin.

      Shape the Bread: Using a brush, apply olive oil to the muffin tin to prevent sticking. Gently press each round of bread into the muffin tin cups, shaping them into little bowls. Place in the preheated oven and bake for 10-12 minutes, or until the edges turn golden and the bread feels firm.

        Combine the Chili Filling: In a mixing bowl, combine your cooked chili, smoked paprika, cayenne pepper, and half of the shredded cheese. Stir the mixture thoroughly to combine, then set aside.

          Fill the Bread Cups: As soon as the bread cups are out of the oven, carefully spoon a generous portion of the chili mixture into each cup, filling them generously.

            Add the Eggs: With care, crack one egg on top of each bread-filled cup, letting it sit atop the chili. Season each egg with a sprinkle of salt and freshly ground pepper.

              Top with Cheese: Sprinkle the remaining shredded cheese generously over the top of the eggs and chili for an extra cheesy bite.

                Bake Again: Place the muffin tin back into the oven and bake for an additional 12-15 minutes, or until the eggs are set to your liking, keeping an eye out to achieve your preferred doneness.

                  Final Touches: Once done, remove from the oven and allow to cool for a couple of minutes. Use a butter knife to carefully loosen the edges and lift the toast cups out of the muffin tin.

                    Serve: For a final flourish, garnish with fresh chives or cilantro if desired. Serve warm and enjoy your flavorful creation!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings