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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



1. PREHEAT OVEN TO 350°.
   
2. 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.
   
3. 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.
   
4. WHEN BREAD BASKETS ARE DONE, INCREASE OVEN TIMPERATURE TO 475°.
   
5. FILL BASKETS WITH SCRAMBLED EGGS, TOP EACH WITH 1 SQUARE CHEDDAR CHEESE AND RETURN TO OVEN ABOUT 2 MINUTES OR UNTIL CHEESE MELTS.
   
6. 4 SERVINGS