Best Crispy Toast Cups Recipes

GARLICKY MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool.
• Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside.
• Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese.
• Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.

CRISPY TOAST CUPS

Steps:

• Preheat oven to 350 degrees.
• Carefully press each slice of bread into ungreased muffin cups.
• Brush bread with butter.
• Bake for 20 to 25 minutes, or until lightly golden brown.
• Store in an airtight container for up to two days.

SHRIMP TOAST CUPS

Steps:

• Preheat oven to 325°. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake 14 minutes or until golden brown. Remove from pans to wire racks to cool. , In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers.

MUSHROOM TOAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a small cookie cutter to cut rounds out of the bread. Press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. Turn out bread cups to cool.
• Heat butter in a large skillet over medium heat. Stir in the mushrooms and onions, and cook until soft, about 8 minutes. Season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. Gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
• Fill bread cups with mushroom mixture, top each with a sprinkle of Parmesan, and place on a lightly greased baking sheet. Bake for 10 to 12 minutes.