Cream Cheese Scrambled Eggs in Toast Cups
Elevate your breakfast or brunch with these irresistible Cream Cheese Scrambled Eggs in Toast Cups! This recipe combines fluffy, creamy scrambled eggs with the crisp, golden crunch of baked bread cups for an effortless yet elegant dish. Made with a touch of cream cheese for a luxurious texture and a burst of flavor, these toast cups are individually portioned, making them perfect for entertaining or family meals. Quick to prepare, these savory delights are ready in just 25 minutes and can be garnished with vibrant chives for a pop of color. Whether you're hosting a cozy weekend brunch or looking for a kid-friendly breakfast idea, these toast cups are guaranteed to impress. Easy to make, easy to serve, and simply irresistible—this is comfort food at its finest.
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Recipe Information
Ingredients
- 6 pieces Slices of bread
- 4 large Eggs
- 3 tablespoons Cream cheese
- 2 tablespoons Milk
- 2 tablespoons Butter
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Chives (optional, for garnish)
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a muffin tin with non-stick cooking spray.
Using a rolling pin, flatten each slice of bread until thin. Gently press each slice into the muffin tin wells to form cups. Trim any overhanging edges if needed.
Bake the bread cups in the preheated oven for 8-10 minutes or until golden and slightly crisp. Remove from the oven and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
In a non-stick skillet, melt butter over medium-low heat. Pour in the egg mixture and cook, stirring continuously with a spatula, until the eggs are soft and barely set.
Add the cream cheese to the skillet in small dollops and gently fold it into the eggs, allowing it to melt slightly but leaving some creamy pockets.
Remove the scrambled eggs from the heat while they are still slightly runny, as they will continue to cook from residual heat.
Spoon the scrambled eggs into the baked toast cups, dividing them evenly among the 6 cups.
Garnish with chopped chives if desired, and serve immediately while warm.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 16.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 382 mg | 29% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
