Eggs in a Basket Recipe

Grab a loaf of Sara Lee Honey Wheat Bread and make this delicious brunch to feed a bunch!

21-30 Minutes


  • 4 slices Sara Lee® Honey Wheat Bread
  • 6 hard-boiled eggs
  • ¼ cup mayonnaise
  • ¼ teaspoon ground mustard
  • 1 tablespoon parsley, minced
  • ¼ cup celery, diced
  • ¼ cup green onions, diced
  • ¼ teaspoon garlic powder
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika


  1. 1. Preheat oven to 375ºF. Spray mini muffin tin with non-stick spray. Flatten each slice of bread with a rolling pin. Cut each bread slice into four squares and press 1 bread square into each muffin tin hole. Bake until bread is toasted (approximately 10 minutes). Set aside and let cool.
  2. 2. With an egg slicer, slice the hard-boiled eggs twice, each time in a different direction and set aside. In a large bowl, mix mayonnaise, mustard, parsley, celery, green onions, garlic powder, lemon juice, salt and pepper. Fold eggs into the mixture, and then spoon the mixture into each bread cup. Sprinkle with paprika and serve!