Preheat the oven to 400 F or 200 C. Brush a 6 cup muffin tin with oil or melted butter.

Take 6 slices of bread and cut the crush off. Using the palm of your hand slightly flatten out each slice. Or use a rolling pin to flatten them out. Do not flatten them too thin or else they will tear when you try to fit them in the muffin tin.

Carefully place the flattened bread slices into the muffin tin pressing it well to cover bottom entirely and allowing bread corners to extend above rims. Repeat with all the other slices.

Place the muffin tin into the oven for 5 minutes to crisp up a bit.

Place a tablespoon of shredded cheddar cheese into each of the toast lined muffin cups, followed by 2 teaspoons of chopped bell pepper.

Gently crack one egg into each muffin cup. Sprinkle salt and pepper on top each egg.

Bake in the oven for 15 minutes for a runny yolk or for 22 minutes for a fully set yolk.

Take the muffin cups carefully out of the muffin tin. Serve with some fresh salad on the side for a complete meal.