This baked toast is a perfect sweet-savory combo. It’s loaded with diced vegetables, chicken sausage, egg, and cheese—nutritious and ideal for breakfast. Pair it with a cup of coffee or tea and a bit of fruit, and you’ll feel full and energized all morning.
Don’t be intimidated by the ingredient list—despite all that goes into it, it’s super quick and easy to make. You can use either an oven or an air fryer.
Ingredients
- 2 slices of toast
- 1 egg
- ½ chicken & corn sausage
- Some onion
- Some carrot
- A few raisins
- Shredded mozzarella cheese – as needed
Instructions
Step 1 Dice the carrot, onion, and sausage into small bits.
Step 2 Lay both slices of toast on a baking sheet lined with parchment paper. Cut out a hole in the center of one slice (you can eat the cutout now—it won’t be used later).
Step 3 Stack the slice with the hole on top of the whole slice to create a pocket.
Step 4 Crack a fresh egg right into the center.
Step 5 Sprinkle the diced carrot, onion, sausage, and raisins over the egg and toast. Be sure to sprinkle some around the edges too—this keeps the toast from burning at the sides.
Step 6 Add shredded mozzarella cheese on top. Then it’s ready for the oven!
Step 7 Bake at 180°C (about 350°F) for 15 minutes or so, until the egg is mostly set. The aroma of melted cheese and toasted bread—absolutely irresistible!
Take a bite, and you’ll taste how loaded this homemade baked toast is—so delicious!
Pro Tips
- Choose larger toast slices—more space for the egg to spread and cook evenly.
- The hole in the top toast should be just right—not too small (not enough space), not too large (edges may crack).
- No oven or air fryer? Use a skillet and cook on low heat instead.
- Toast edges will come out crispy. If you don’t like that, trim them off before baking. Personally, I love the crunch!
- Use whatever veggies you have—no need to stick to mine. Corn kernels, green peas, shredded cabbage, or diced bell peppers all work great.
My breakfast today: Baked toast + red dragon fruit + yam tea
Yam helps quench thirst, strengthens the spleen and stomach, boosts energy, and nourishes yin. Just toss 20g of dried yam into a health pot, add 1000ml of water, and simmer for 20 minutes. If you like it sweet, add some rock sugar or honey.
You can sip it all day. Especially when cold water doesn’t help your thirst—give this yam tea a try. It’s not that you’re not drinking enough, it’s that your body is overheated. This kind of internal heat, caused by metabolic imbalance, often shows up in hot weather.
Wrap-Up
This Cheesy Veggie Egg Toast Bake isn’t just a recipe—it’s a morning ritual in the making. Quick, customizable, and packed with feel-good fuel, it turns everyday ingredients into something special. Whether you’re rushing out the door or easing into your day, this toast has your back (and your taste buds).
📌 LOVE THIS RECIPE? PIN IT FOR LATER!
Cheesy Veggie Egg Toast Bake
1
servings8
minutes15
minutes416
kcal23
Ingredients
2 slices bread
1 egg
½ link corn chicken sausage
Onion, to taste
Carrot, to taste
Raisins, to taste
Shredded mozzarella cheese, to taste
Directions
- Dice the carrot, onion, and chicken sausage into small cubes.
- Lay the two bread slices flat on baking paper. Hollow out a piece from the center of one slice (feel free to snack on the removed piece—it won’t be used later).
- Place the hollowed-out slice on top of the whole slice.
- Crack a fresh egg into the hollowed-out center.
- Scatter the diced carrot, onion, sausage, and raisins evenly over the bread and egg. Sprinkle some on the edges of the bread too—this prevents the crust from burning while baking.
- Sprinkle shredded mozzarella cheese over everything, then it’s ready for the oven.
- Bake at 180°C (350°F) for about 15 minutes, until the egg is mostly set. The aroma of toasted bread and melted cheese will be irresistible!
Notes
- Choose larger bread slices so the egg spreads out more easily and cooks faster.
- The hole in the top slice should be just right — too small means not enough space for toppings, too big and the bread edges may crack.
- No oven or air fryer? Use a frying pan on low heat instead.
- The crust gets crispy when baked; if you don’t like that, trim it off before baking. Personally, I love the crunchy edges.
- Use whatever veggies you have on hand—you don’t have to stick to the recipe. Corn kernels, peas, shredded cabbage, or diced bell peppers all work well.
Nutrition Facts
1 servings per container
Serving Size250g
- Amount Per ServingCalories416
- % Daily Value *
- Total Fat
19g
30%
- Cholesterol 230mg 77%
- Sodium 898mg 38%
- Total Carbohydrate
39g
13%
- Dietary Fiber 3.1g 13%
- Sugars 9g
- Protein 23.5g 47%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.