Cheesy Scrambled Eggs In Toast Cups
|Butter||25 Milliliter (2 tablespoon)|
|Dijon mustard||2 Teaspoon|
|Poppy seed/Sesame seed||1 Teaspoon|
|Cheddar cheese||2 Ounce, cut into cubes (60 gram)|
|Freshly ground pepper||To Taste|
Trim crusts from bread and reserve for another use.
Spread slices with 1 tbsp (25 mL) of the butter and all the mustard; sprinkle with poppy seed.
Press bread, buttered side down, into muffin cups and bake in 375Â°F (190Â°C) oven for 10 to 12 minutes or until golden.
Meanwhile, with blender motor running, drop in cheese and process just until grated.
Add eggs, milk, and salt and pepper to taste; process just until mixed.
In skillet, melt remaining butter over low heat; pour in egg mixture and cook until creamy, storing constantly with wooden spoon.
Spoon into toast cups and serve.