Egg and Toast Cups

These delicious all-in-one breakfast muffins are simply genius, and it only takes one muffin tin to make perfect one-serving portions.
Preheat the oven to 375 degrees.Flatten each slice of bread with a rolling pin until it is very thin. Cut the crusts off the bread. Lightly brush both sides of the bread slices with melted butter. Cut each slice of bread in half diagonally.In each of the 6 muffin cups, place 2 bread halves, cut sides apart, making sure that they completely cover the bottom and allow the corners of the bread to protrude above the sides. Bake at 375 ° C for 5 minutes or until the bread is slightly firm. Remove the pan from the oven; add 2 teaspoons of grated cheese to each cup. Place 2 teaspoons of chopped tomatoes on each cup. Break 1 egg into each cup; sprinkle the eggs evenly with salt and pepper. Bake for a further 18 minutes or until the whites are set and the yolks are still slightly runny or until the desired degree of browning is achieved. Remove the egg cups from the pan; if desired, sprinkle evenly with bacon and green onions.