Green Onion, Egg Toast Tarts

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These cute little Green Onion Egg Toast Tarts are the perfect sidekick to any brunch menu. They taste great and are SO easy to make!

Green Onion Egg Toast Tarts

These little Green Onion Egg Toast Tarts are literally the perfect edition to ANY brunch, breakfast or morning snack!

So today is letter E in the A to Z challenge and we’re doing eggs. I couldn’t decide what to call these little gems.

My kids call them egg tarts so that’s what I figured I’d call them.

Then I realized they almost look like little muffins when they are done. Green Onion Egg Toast Muffins?

I don’t know, I guess it all depends on perspective.

But whatever you call them, they are absolutely delicious and perfect for a simple breakfast or an elegant brunch!

They are EASY. EXCELLENT. ELEGANT and EFFICIENT. <– haha see what I did there?

What Do You Need for These Egg Toast Tarts?

bread – you can use any kind of bread you’d like, simply cut the crust off

eggs – for these we used large eggs, but I don’t think the size matters much.

diced green onion – scallions or even fresh finely chopped regular onions are fine too.

garlic powder – if you’d like you can use minced fresh garlic instead

salt and pepper – just to taste

shredded cheese – your choice, we used mild cheddar for this particular recipe but we have also used pepper jack, Havarti and Mozzarella.

They were all delicious in this recipe, so whatever you want to use will probably be wonderful.

How to Make Green Onion Egg Toast Tarts

Yeah anyway, they are super fast to make (about 20 minutes), they taste amazing and are one of those things that you could almost mix anything in and you’d have a different kind every day for a month/year.

This is how we made these Green Onion Egg & Toast Tarts.

Preheat your oven to 350 degrees. Spray 6 muffin wells with cooking spray.

Gently push the bread into the prepared muffins wells, a little on each edge should be sticking up (looks like tarts, I tell you.)

Put in the oven for about 5 minutes or until bread is beginning to turn just a light shade of golden.

In a mixing bowl, add the rest of the ingredients and beat. I beat the eggs on the highest speed for about 1-2 minutes.

Using an ice scream scoop, distribute the egg mixture between the 6 toast cups.

Place them back into the oven for about 15 minutes or until the eggs are set.

Serve warm and enjoy!

More Breakfast and Brunch Recipes

• Beef Sausage Egg and Cheese Breakfast Burritos
• Grapefruit Smoothie
• Bacon and Egg Breakfast Pastries
• Cinnamon Roll Pancakes
• Coddled Eggs with Bacon and Cheddar
• Air Fryer Bacon
• Easy Sausage and Eggs Benedict Breakfast Ring
• Bacon Egg and Sausage Breakfast Cups

Green Onion Egg Toast Tarts Recipe

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