Cream Cheese Scrambled Eggs In Toast Cups
Vicki Butts (lazyme)
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- 3 oz
- cream cheese, softened
- 1/4 c
- 1 tsp
- chopped chives
- 1 tsp
- 2 Tbsp
- 4 slice
- bread, crusts removed and buttered
1Beat cream cheese until smooth. Gradually add milk. Add eggs, chives and salt. Beat with a fork or whisk until foamy.
2Melt 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.
3Serve in toast cups and sprinkle with more chives.
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.