Serves: 5
Total Calories: 16
Coat your tin cup, muffin tins, or a baking pan with cooking spray. Break toast in two pieces and place in cups. Put about 1/4 cup spinach leaves in each cup. Break one slice of bacon into pieces and add to cups. Crack one egg into each cup. Season with salt and pepper. Bake in Sun Oven, uncovered, for 20 minutes or until whites are firm.
For a vegetarian version, substitute leftover sautéed mushrooms for the bacon. If you have leftover greens use those instead of the spinach.
This Baked Eggs on Toast recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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