When cooking baked eggs on toast in your Sun Oven, the eggs meld with the toast instead of sliding off like they do if assembled post baking. English muffins would work great and if you don’t have the little metal mugs you could use a muffin tin or a baking pan.

For a vegetarian version, substitute sautéed mushrooms for the bacon. If you have leftover greens use those instead of the spinach.

An Easy Solar Oven Breakfast

These baked eggs on toast make a simple breakfast without requiring much preparation or cleanup. Each serving cooks in its own small cup or muffin-tin compartment, making it easy to prepare breakfast for one person or scale the recipe up for the whole family.

The finished dish is a little different from a traditional fried egg served over crisp toast. As everything bakes together, the bread absorbs some of the egg and becomes soft around the edges. The bacon adds a salty, smoky flavor, while the spinach gives the breakfast a little color and freshness.

This is also a good recipe for using small amounts of ingredients left in the refrigerator. A few spinach leaves, one slice of bacon, half an English muffin, or a piece of yesterday’s sourdough can become a complete breakfast rather than going to waste.

Works in a Solar Box Oven or Foldable Oven

While this recipe is based off of cooking in the All-American Sun Oven, it works in pretty much any solar box-style oven. Also will work in the foldable solar ovens. You may need to adjust cooking time depending upon your particular oven and/or the outside environment on cooking day.

Ingredients for Solar Baked Eggs on Toast

Egg - Use one egg per serving.

Cooked bacon slices - You'll use one slice of cooked bacon per serving of solar baked eggs on toast. It's perfectly fine if you cook the bacon ahead of time. If you're using the solar oven to cook the bacon, see my post on how to cook Sun Oven bacon.

This Recipe is Found in the Sun Oven Cookbook 2nd Edition

The Sun Oven Cookbook, 2nd Edition, features 100+ full-color recipes designed for your Sun Oven. These recipes help you get the most out of your solar oven when in base camp & homestead cooking environments. These recipes also work great in any back yard or patio.

Sourdough bread or English muffin - Use one slice of sourdough, or ½ of an English muffin per serving.

Baby spinach - about ¼ cup of baby spinach per serving. Works best if you tear the leaves into smaller pieces. If you have other greens in the house instead of spinach, you can use that instead (Arugula, mixed greens, etc.).

Salt and pepper - Just a sprinkle, to taste.

How Do You Like Your Eggs?

Solar oven cooking times can vary depending on the oven temperature, cloud cover, wind, and the type of baking container you use. Begin checking the eggs after about 15 minutes.

For a softer yolk, remove the eggs as soon as the whites are completely set. Leave them in the oven a little longer if you prefer a firmer, fully cooked yolk. Remember that the eggs will continue cooking slightly in the hot baking cups after you remove them from the solar oven.

Room-temperature eggs may also cook a little more quickly and evenly than eggs placed directly into the oven from the refrigerator.

More Solar Oven Eggs Recipes

Solar crustless quiche

Pumpkin frittata in the solar oven

Solar baked Huevos rancheros

Easy Additions and Variations

You can keep these solar baked eggs simple or add whatever breakfast ingredients you already have available. Try adding shredded cheddar, Monterey Jack, feta, diced bell pepper, green chile, sliced green onions, or a small spoonful of salsa.

Cooked breakfast sausage or ham can replace the bacon. For a meatless version, use sautéed mushrooms, roasted vegetables, or additional spinach. Any meat or firm vegetables should be cooked before assembling the cups because the eggs cook relatively quickly.

Serve the eggs with fresh fruit, breakfast potatoes, sliced avocado, or additional toast for a more substantial breakfast.