The Halloween Egg Breakfast
Other Bread Toppings
If the mushrooms or avocado do not spark your interest, you can try other toppings to put on your toast with egg. Whipped ricotta or cottage cheese with chili flakes or paprika is a creamy option. I also enjoy pesto for a salty spread. You can also do a hummus or add more veggies such as spinach or tomatoes. I like to add vegetables in a sauté that I would normally put into an omelette. Get creative to make this fit your pallet!
Other Halloween Cookie Cutters to Get Creative With
Halloween cookie cutters aren’t just for sugar cookies, they’re the perfect tool to shape your morning eggs into something spooky and fun. Beyond bats and pumpkins, you can use ghost, witch hat, skull, or cauldron cutters to make a whole haunted breakfast spread. Each shape gives you a chance to play with flavors and colors that fit the Halloween theme.
Try a ghost-shaped egg on toast topped with whipped feta or ricotta for a creamy, ghostly white look. You could also do sautéed mushrooms and use egg white to make the ghost. A witch hat egg pairs perfectly with sautéed spinach or basil pesto for that deep green “witchy” touch. If you use a skull cutter, layer mashed avocado underneath and drizzle with a little hot sauce to give it an eerie vibe. A cauldron-shaped egg works great with black bean spread or caramelized mushrooms for a dark, moody feel, while a pumpkin-shaped egg naturally belongs on bright avocado toast dusted with paprika.
You can even mix and match shapes for a festive breakfast board or plate. These fun little touches turn a simple piece of toast into a Halloween moment that’s perfect for kids, brunch gatherings, or even a spooky-themed photoshoot for your feed.
Where to Get the Cookie Cutters
I got my cookies from amazon at this link. However, I know Target, Walmart and local grocery stores sell similar cookie cutters that will make your egg look perfect!
PrintThe Halloween Egg Breakfast
Ingredients
Bat Toast:
– 1 slice sourdough toast
– 1/4 cup diced mushrooms
– 3 tbsp chopped onions
– 2 tsp oregano or thyme
– salt and pepper to taste
– 2 tbsp feta cheese
– 1 tbsp olive oil
– 1 egg
Pumpkin Egg:
– 1 slice sourdough
– 1/4-1/2 of avocado (smashed)
– 1 tsp paprika
– 1 egg
– salt and pepper to taste
– 1 tsp lemon juice (optional)
Instructions
Bat Shaped Egg on Toast:
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In a small skillet, heat olive oil over medium heat.
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Add mushrooms and onions, sauté until soft and golden, about 4–5 minutes. Season with herbs, salt, and pepper.
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Toast your sourdough and spread the mushroom mixture evenly on top. Sprinkle with feta cheese.
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Lightly oil a bat-shaped cookie cutter and place it on a nonstick pan over medium-low heat.
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Pour the whisked egg inside the cutter. Cook slowly until the egg is completely set (cover the pan with a lid for even cooking).
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Gently lift the cookie cutter away once the egg is firm and cooked through. You might have to flip the egg and cook on other side for a little bit once removed from the cookie cutter.
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Place the bat-shaped egg on top of the mushroom toast
Pumpkin Shaped Egg on Toast
- In a small bowl, smash the avocado with lemon juice, paprika, salt, and pepper. Spread onto toasted sourdough.
- Lightly oil a pumpkin-shaped cookie cutter and place it in a heated nonstick pan over medium-low heat.
- Pour the whisked egg into the cutter and cook slowly until fully set. Cover the pan for 1–2 minutes to help it cook through.
- Once firm, remove the cutter carefully and lift the cooked egg with a spatula.
- Place the pumpkin-shaped egg on top of the avocado toast and sprinkle with a little extra paprika if desired.