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    You are in: Home / Recipes / Cream Cheese Scrambled Eggs in Toast Cups Recipe
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    Cream Cheese Scrambled Eggs in Toast Cups

    Cream Cheese Scrambled Eggs in Toast Cups. Photo by diner524

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    lazyme's Note:

    My grandkids love to have this for breakfast when they're here. It's simple and you can add meats, veggies, cheese, salsa, or anything that you like. From "What's For Breakfast?" by Mary Ann Bauer.

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    Units: US | Metric


    1. 1
      Beat cream cheese until smooth.
    2. 2
      Gradually add milk.
    3. 3
      Add eggs, chives and salt.
    4. 4
      Beat with a fork or whisk until foamy.
    5. 5
      Melt butter in a frying pan.
    6. 6
      When sizzling, pour in egg mixture.
    7. 7
      Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy.
    8. 8
      Serve in toast cups and sprinkle with more chives.
    9. 9
      Toast Cups:
    10. 10
      Butter both sides of bread.
    11. 11
      Push bread into lightly greased muffin cups so that corners form points.
    12. 12
      Bake at 350 degrees until golden brown.
    13. 13
      Toast cups can be made ahead and reheated just before serving.

    Ratings & Reviews:

    • on December 08, 2010


      The eggs part of this was simply delicious. I made half this recipe, and ended eating all of it myself, so that you might want to think about the servings. I did not add any salt, as the cream cheese has some sodium to it, and I did not feel the need for it. I did add a good grind of pepper. For the toasts, I used the big Texas muffin pan. I spread the bread with mayonnaise on both sides, as my butter was too hard, and the mayo does a great job. One of my bread slices was just a little dry, and it cracked while being gently pressed in, so you might want to keep that in mind if making for company. Now the Texas muffin pan made a large opening for the toast, and I had trouble getting all of the two scrambled eggs into the two toasts - they overflowed. Not a bad thing for eating, but again, thinking of servings, you might want two toasts per person. The toasts took perhaps 25-30 minutes to make, and I was very glad that I made the toasts well ahead of time. I sprinkled a little cheese on one of the toasts, left the other as is, and they were both very yummy This is definitely worth making, just be aware that you might need more toasts for the quantity of scrambled eggs.

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    • on February 24, 2011


      This was so yummy!!! I made this for one serving, but otherwise followed as written and served it with sausage patties and grapefruit!! This made for a wonderful brunch type of morning/early afternoon!!! I made the cups/toast first then made the eggs(slightly less then done) and then added them to the cups and reheated all in the oven, perfect!!! Thanks for sharing the recipe, definitely a do again recipe for us!!

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    • on February 15, 2011


      One of the best scrambled eggs I've made, so often mine end up as omelettes but not this time I had lovely soft creamy curds. For two of us I used 3 eggs and the only other thing I changed was to use only 1 tablespoon of butter and as I had no chives I used finely sliced spring onions. I served the excess egg on the side, thank you lazyme, made for 123 Hit Wonders.

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    Nutritional Facts for Cream Cheese Scrambled Eggs in Toast Cups

    Serving Size: 1 (120 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 271.5
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 9.8 g
    Cholesterol 226.8 mg
    Sodium 906.6 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 0.6 g
    Sugars 1.9 g
    Protein 10.0 g

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