Scrambled Egg Cups for Two |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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These wonderful little 'cupcakes' go well with any type of breakfast meat, promises Dorothy Swanson of St. Louis, Missouri. I found the recipe in my newspaper's food section years ago, and it's been a favorite ever since. It's a delightfully different way to enjoy eggs. Ingredients:
4 slices bread, crusts removed |
2 tablespoons butter, softened, divided |
3 eggs |
1 tablespoon minced chives |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup shredded cheddar cheese |
Directions:
1. Flatten bread with a rolling pin. Spread a scant teaspoon of butter over one side of each slice. Press bread buttered side down into four muffin cups. Bake at 350° for 12-15 minutes or until lightly toasted.
2. Meanwhile, in a bowl, beat eggs, chives, salt and pepper. In a skillet, melt remaining butter over medium-low heat. Add egg mixture; cook and stir until eggs are completely set. Spoon into bread cups; sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted. Yield: 2 servings.
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