Scrambled Egg Cups for Two Recipe

Scrambled Egg Cups for Two Recipe Scrambled Egg Cups for Two Recipe photo by Taste of Home Rating 5

"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."

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Scrambled Egg Cups for Two Recipe
  • Prep/Total Time: 20 min.
  • Yield: 2 Servings
5 15 20

Ingredients

  • 4 slices bread, crusts removed
  • 2 tablespoons butter, softened, divided
  • 3 eggs
  • 1 tablespoon minced chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded cheddar cheese

Directions

  • 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. Yield: 2 servings.

Nutritional Analysis: 2 egg cups (prepared with reduced-fat butter, egg substitute and reduced-fat cheese) equals 234 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 747 mg sodium, 13 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Scrambled Egg Cups for Two in Cooking for 2 Spring 2005, p29

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Reviews for Scrambled Egg Cups for Two

Scrambled Egg Cups for Two Recipe

Scrambled Egg Cups for Two

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(1-2) of 2 reviews

Reviewed on Sep. 03, 2012 by Karen.Buske

I love making things like this, it's different. And there good. Thanks for the recipe.

Reviewed on Feb. 23, 2012 by 2princesses2love

We really liked this recipe. The next time I make them I am going to add a little crumbled bacon to them.

 
 

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