SCRAMBLED EGG CUP WITH CHEDDAR CHEESE
I RECEIVED THIS RECIPE THROUGH MY E-MAIL. UNFORTUNATELY, I DON'T REMEMBER WHO SENT IT.
List of Ingredients
- BASKETS:
- 8 SLICES WHITE CREAD, CRUSTS REMOVED
- 2 TABLESPOONS BUTTER
- 2 TABLESPOONS BUTTER
- 7 EGGS, BEATEN
- 3 TABLESPOONS FRESH CHOPPED CHIVES OR 1 1/2 TEASPOONS DRIED
- SALT
- 8 ( 2 X 2" SQUARES OF SHARP CHEDDAR CHEESE
Instructions
- PREHEAT OVEN TO 350°.
- FLATTEN BREAD SLICES WITH ROLLING PIN. SPREAD BUTTER ON 1 SIDE OF EACH SLICE. PRESS BREAD, BUTTERED SIDE DOWN, INTO 8 MUFFIN CUPS. BAKE FOR 12 TO 15 MINUTES OR UNTIL LIGHTLY TOASTED.
- MEANWHILE, PREPARE EGGS. MELT BUTTER IN A LARGE SKILLET. ADD BEATEN EGGS AND CHIVES AND COOK OVER MEDIUM LOW HEAT UNTIL SOFTLY SCRAMBLED. SEASON WITH SALT AND PEPPER, OPTIONAL.
- WHEN BREAD BASKETS ARE DONE, INCREASE OVEN TIMPERATURE TO 475°.
- FILL BASKETS WITH SCRAMBLED EGGS, TOP EACH WITH 1 SQUARE CHEDDAR CHEESE AND RETURN TO OVEN ABOUT 2 MINUTES OR UNTIL CHEESE MELTS.
- 4 SERVINGS
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