Cream Cheese Scrambled Eggs in Toast Cups

Name: Cream Cheese Scrambled Eggs in Toast Cups
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 3 ounces cream cheese, softened; 1/4 cup milk; 4 eggs, to 6; 1 teaspoon chives, chopped; 1 teaspoon salt; 2 tablespoons butter; 4 slices bread, crusts removed, buttered

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Recipe by lazyme

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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READY IN: 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

ounces cream cheese, softened
¹⁄₄

cup milk
4

eggs, to 6
1

teaspoon chives, chopped
1

teaspoon salt
2

tablespoons butter
4

slices bread, crusts removed, buttered

DIRECTIONS

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

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