SCRAMBLED EGG CUPS FOR TWO
"These wonderful little 'cupcakes' go well with any type of breakfast meat," promises Dorothy Swanson of St. Louis, Missouri. "I found the recipe in my newspaper's food section years ago, and it's been a favorite ever since. It's a delightfully different way to enjoy eggs."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Flatten bread with a rolling pin. Spread a scant teaspoon of butter over one side of each slice. Press bread buttered side down into four muffin cups. Bake at 350° for 12-15 minutes or until lightly toasted., Meanwhile, in a bowl, beat eggs, chives, salt and pepper. In a skillet, melt remaining butter over medium-low heat. Add egg mixture; cook and stir until eggs are completely set. Spoon into bread cups; sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 234 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 747mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.
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