Cream Cheese Scrambled Eggs In Toast Cups

Vicki Butts (lazyme)


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.


★★★★★ 1 vote

5 Min
10 Min
Stove Top


  • 3 oz
    cream cheese, softened
  • 1/4 c
  • 4
  • 1 tsp
    chopped chives
  • 1 tsp
  • 2 Tbsp
  • 4 slice
    bread, crusts removed and buttered

How to Make Cream Cheese Scrambled Eggs In Toast Cups


  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.

Printable Recipe Card

About Cream Cheese Scrambled Eggs In Toast Cups

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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