Step 1: Prep the Bread
- Preheat oven to 375°F (190°C).
- Lightly grease a muffin tin with margarine.
- Flatten each slice of bread with a rolling pin and spread a thin layer of margarine on one side.
Step 2: Make the Bread Cups
- Press each bread slice (margarine side down) into the muffin cups to form little bowls.
- Bake for 5 minutes until lightly golden.
Step 3: Fill the Cups
- Add a few slices of Vienna sausage into each bread cup.
- Sprinkle in some cheese.
- Crack an egg into each cup (or beat eggs first and pour if your kids prefer scrambled-style).
- Season lightly with salt and pepper (optional).
Step 4: Bake & Finish
- Return muffin tin to the oven and bake for 12–15 minutes, until eggs are set and cheese is melted.
- Remove from oven and let cool slightly before removing from the tin.
Serving Suggestions
- Pack in a lunchbox with cucumber sticks or cherry tomatoes.
- Add a small container of ketchup for dipping.
- Serve warm for breakfast or cold for lunch on the go.
Tips for Success
- For younger kids: Beat the eggs before pouring so the filling is softer and easier to eat.
- Make ahead: Store in the fridge up to 3 days, reheat in the oven or air fryer.
- Extra flavor: Add a sprinkle of dried herbs or a thin tomato slice before baking.
- Mini version: Use a mini muffin tin for bite-sized egg and sausage snacks.
Why This Recipe Works
This recipe takes just a handful of simple ingredients and turns them into cute, cheesy bread cups that fit perfectly in lunchboxes. The bread gets slightly crispy, the egg sets beautifully, and the sausage and cheese add flavor that kids love. Plus, it’s quick, affordable, and customizable.
Final Bite
Easy, delicious, and fun to eat — these Simple & Easy Lunch Tin Bread & Egg Cups with Vienna and Cheese will be your new go-to school lunch idea. They’re hearty, tasty, and perfect for busy mornings.
So grab your bread, eggs, and cheese — and let’s pack those lunchboxes with smiles.