Scrambled Egg Cupcakes With Cheddar Cheese

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#56340

These cute little breakfast bites are fun for kids but even grownups will enjoy them. Simple bread baskets are baked into shape and filled with fluffy scrambled eggs.

photo of Scrambled Egg Cupcakes With Cheddar Cheese

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

Baskets
8 slices white bread, crusts removed
2 tablespoons butter or margarine, softened

Eggs
2 tablespoons butter or margarine
7 eggs, beaten
3 tablespoons chopped fresh chives
OR
1 1/2 teaspoon dried chives
salt
8 squares (2" x 2") sharp Cheddar cheese

directions

To prepare baskets, flatten bread slices with rolling pin. Spread butter on one side of each slice. Press bread, buttered side down, into muffin cups. Bake at 350 degrees F for 12-15 minutes or until lightly toasted.

Meanwhile, to prepare eggs, melt butter in large skillet. Add beaten eggs and chives and cook over medium-low heat until softly scrambled. Season with salt if desired.

When bread baskets are done, increase oven temperature to 475 degrees F. Fill baskets with scrambled eggs, top each with a square of cheddar cheese. Return to oven for about 2 minutes or until cheese is melted.

added by

peaches61

nutrition data

297 calories, 20 grams fat, 13 grams carbohydrates, 15 grams protein per serving. This recipe is low in carbs.

reviews & comments

Valerie REVIEW:
May 15, 2013

Even though they look like more work than typical scrambled eggs would require, they were actually really quick to make. By the time the toasts are baked the eggs are done and ready to assemble. And, they are tasty too!

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