Cream Cheese Scrambled Eggs in Toast Cups |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My grandkids love to have this for breakfast when they're here. It's simple and you can add meats, veggies, cheese, salsa, or anything that you like. From What's For Breakfast? by Mary Ann Bauer. Ingredients:
3 ounces cream cheese, softened |
1/4 cup milk |
4 eggs, to 6 |
1 teaspoon chives, chopped |
1 teaspoon salt |
2 tablespoons butter |
4 slices bread, crusts removed, buttered |
Directions:
1. Beat cream cheese until smooth.
2. Gradually add milk.
3. Add eggs, chives and salt.
4. Beat with a fork or whisk until foamy.
5. Melt butter in a frying pan.
6. When sizzling, pour in egg mixture.
7. Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy.
8. Serve in toast cups and sprinkle with more chives.
9. Toast Cups:
10. Butter both sides of bread.
11. Push bread into lightly greased muffin cups so that corners form points.
12. Bake at 350 degrees until golden brown.
13. Toast cups can be made ahead and reheated just before serving.
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