CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS
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.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 271.6, Fat 19.2, SaturatedFat 9.8, Cholesterol 226.8, Sodium 906.7, Carbohydrate 14.6, Fiber 0.6, Sugar 2, Protein 10
SCRAMBLED EGGS IN A MUG
These delicious scrambled eggs are quick and easy to make, and for all the family.
Provided by Delicious!
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 7m
Yield 1
Number Of Ingredients 3
Steps:
- Crack egg into a microwave-safe mug; beat until even in color. Pour in milk and beat until light yellow in color.
- Heat in microwave until cooked through and fluffy, about 90 seconds. Sprinkle pepper over egg.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 1.7 g, Cholesterol 187.2 mg, Fat 5.3 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 76.7 mg, Sugar 1.1 g
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS
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.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 15m
Number Of Ingredients 7
Steps:
- 1. Beat cream cheese until smooth. Gradually add milk. Add eggs, chives and salt. Beat with a fork or whisk until foamy.
- 2. 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.
- 3. Serve in toast cups and sprinkle with more chives.
- 4. 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.
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
- Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
- To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
SCRAMBLED EGG MUFFINS
These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.
Provided by aveal
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
- Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
- Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
- Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g
CHEESY EGGS ON TOAST
You don't even need a toaster to make perfect toast. Crisping bread in a skillet - in melted butter, of course - gives it a tasty brown crunch and leaves you with a hot pan ready to scramble eggs. Be sure to swipe up all the butter and crumbs with the toasted bread when you take it out to keep the eggs nice and golden. Because more butter is added to the pan at the same time as the eggs, it melts slowly into the eggs while you stir them, leaving you with a creamy mix that ends up even creamier when cheese is melted in at the very end.
Provided by Genevieve Ko
Categories breakfast, brunch, easy
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
- In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.
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BACON, EGG AND CHEESE TOAST CUPS - JUST A TASTE
From justataste.com
5/5 (9)Total Time 45 minsCategory Breakfast, BrunchCalories 400 per serving
- Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside.
- Lightly flour your work surface then unfold each of the puff pastry sheets onto your work surface. Using a rolling pin, roll each sheet to seal together any creases.
- Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used to make quick and easy Puff Pastry Cookies.)
BREAKFAST TOAST CUPS RECIPE | LAND O’LAKES
From landolakes.com
4/5 (1)Category Egg, Breakfast And BrunchServings 12Calories 230 per serving
- Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Lightly brush both sides of bread slices with melted butter. Gently press flattened bread slices into cups of ungreased 12-cup muffin pan, overlapping crust to form cup. Bake 8-10 minutes or until lightly browned.
- Reserve 2 slices cheese; cut each slice into 12 thin strips. Cut remaining slices into bite-sized pieces.
EGG AND TOAST CUPS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (7)Total Time 38 minsServings 6Calories 170 per serving
- Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
- With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.
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