Eggs in Toast Cups

Submitted by Traci in Sheboygan

"I wrote this recipe for my teenage kids, who really love it. Cute little individual egg cups made in a muffin pan make breakfast yummy, easy, and convenient - and clean-up is easy, too! Impressive-looking recipe for beginners, or for when you find yourself with a houseful of guests for breakfast."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 2 egg cups per person
• Serves: 6

ingredients

• shortening or nonstick cooking spray
• 12 pieces white bread
• 1⁄4 cup butter, melted
• 8 eggs, beaten
• 3 tablespoons water
• 1⁄2 teaspoon black pepper (1 few grinds )
• 3⁄4 cup cooked bacon (or even chopped hot dogs if you like!) or 3/4 cup sausage (or even chopped hot dogs if you like!)
• 6 slices American cheese, cut into 24 strips (cut each piece of cheese into 4 strips)

directions

1. Preheat oven to 400°F.
2. Lightly grease 2 muffin pans (6 cups each) with shortening or non-stick cooking spray. Do NOT use paper muffin liners for this recipe!
3. With a rolling pin, roll 12 pieces of bread as nice and flat as you can.
4. Brush melted butter on one side of each piece of bread.
5. Place buttered side of bread inside muffin cups and make a nice little bread cup in each. Use your fingers to smoosh the sides and tops into the muffin cups.
6. Put muffin pans into the oven for 8 minutes or until they look a little brown and crispy. Carefully remove from oven (use oven mitts) and set pans aside.
7. Make scrambled eggs with the eggs and water in a frying pan (or microwave - however you normally would make them).
8. When eggs are half-way cooked, stir in the meat and continue cooking until eggs are done.
9. Fill the baked bread cups equally with scrambled egg mixture and then, take two slices of cheese and criss-cross them over the tops of the egg cups.
10. Bake in the oven for 6 to 8 minutes, or until cheese is nicely melted.