Butter- melt butter in sauce pan just until melt take off burner and set aside
Note: don't over cook butter because its going in the oven.
2Milk and 2 eggs- put 2 T of milk and crack 2 eggs in a bowl and whisk
312 ct cup cake tin- put a few drops of melted butter in 6 spaces. Grease and rub some butter around the rim. Coat well.
4 in the corner and 2 in the middle will space them out.
Pour extra butter in egg mix and whisk.
4Wheat bread- roll as flat as you can get them, with a rolling pin.
Dip your flat bread in the egg mix (like your making French toast) only for a few sec.
Press and let the bread crease around the top of the cupcake tin. Make sure its pressed all the way in the tin. Be gently with the bread it will fall apart.
5Eggs- crack open and drop them in to the baskets. Bake at 375 for 15 mins
Check at 12 mins--This will make a med-hard egg yolk
Topping- sprinkle your opt seasoning on top or cooked crumbled bacon bits
( you can even make a few quarter size cooked small sausage patties and place them in the bottom of basket before you drop your egg. Only put shredded cheese on after the come out of the oven.
6Kid friendly version- left over scramble egg- pour in a basket
Note: don't fill to the top because they will puff up while cooking
7Note: When you take them out of the oven let the pan cool for a few mins. Take a fork and gently release the bread from the tin, by going around the rim and then by gently pull towards the middle of the egg basket to break away from tin.