Scrambled Eggs in Toast Cups
Fun for a Sunday brunch or festive weeknight dinner, these scrambled eggs in toast cups are super easy to make and are simply scrumptious!
Ingredients
| White bread slices | 5 , crust trimmed | |
| Butter | 1 Tablespoon , softened | |
| For scrambled egg | ||
| Butter | 1 Tablespoon | |
| Eggs | 2 , beaten | |
| Milk | 2 Tablespoon | |
| Salt and pepper | To Taste | |
| Cooked ham | 1/2 Cup (8 tbs) , diced | |
| Canned mushroom | 3 Tablespoon , chopped | |
| Shredded cheddar cheese | 1/3 Cup (5.33 tbs) ((use as needed)) |
Directions
GETTING READY
1. Preheat the oven to 375 F.
2. Spread butter on both the sides of the bread slices.
MAKING
3. On buttered muffin cups, place the bread slices and gently press it in the bottom.
4. Put the muffin tray in the oven and bake the bread slices for 3 minutes or until lightly toasted.
5. Remove the tray from the oven and set aside.
6. In a bowl, whisk together eggs, milk and salt and pepper until well combined.
7. Add in ham, mushrooms and 2 tablespoons of cheese and mix well.
8. In a skillet, melt the butter and pour in the egg mixture and cook until the eggs are scrambled and set stirring frequently.
9. Spoon the egg mixture equally into the bread cups and bake it in oven for 10 to 15 minutes or until golden.
FINALIZING
10. Sprinkle the bread cups with 1 tablespoon of cheese and return to the oven until the cheese melts for about 2 minutes.
SERVING
11. Serve hot immediately.
Recipe Summary
Nutrition Facts
Serving size
Calories 225Calories from Fat 124
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 268 mg11.17%
Total Carbohydrates 11 g3.7%
Dietary Fiber %
Sugars
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
