Scrambled Egg Cupcakes with Cheddar Cheese Frosting
These are nice cupcakes, taste good and very easily to make too.
Yield
7 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the baskets | |||
| 8 | slices |
white bread
crusts removed |
|
| 2 | tablespoons |
butter
or margarine, softened |
|
| For the eg | |||
| 2 | tablespoons |
butter
or margarine |
|
| 7 | large |
eggs
beaten |
|
| 3 | tablespoons |
chives
chopped fresh, or 1 1/2 teaspoons dried chives |
|
| 1 | x |
salt
to taste |
*
|
| 8 | each |
cheddar cheese
(2 x 2-inch) squares sharp |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the baskets: | |||
| 8 | slices |
white bread
crusts removed |
|
| 3E+1 | ml |
butter
or margarine, softened |
|
| For the eg: | |||
| 3E+1 | ml |
butter
or margarine |
|
| 7 | large |
eggs
beaten |
|
| 45 | ml |
chives
chopped fresh, or 1 1/2 teaspoons dried chives |
|
| 1 | x |
salt
to taste |
*
|
| 8 | each |
cheddar cheese
(2 x 2-inch) squares sharp |
*
|
Directions
Preheat oven to 350℉ (180℃).
To prepare baskets, flatten bread slices with rolling pin. Spread butter on one 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 large skillet.
Add beaten eggs and chives and cook over medium low heat until softly scrambled.
Season with salt, if desired.
When bread baskets are done, increase oven temperature to 475 degrees F.
Fill baskets with scrambled eggs, top each with a square of Cheddar cheese.
Return to oven for about 2 minutes or until cheese is melted.
