Toast and Egg Cups

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Most mornings I wake up hungry. And a hungry me is a grouchy me. I love my family, so I try to eat breakfast right away. I don’t cook breakfast most mornings, but, when I do, it needs to be something that I can make quickly. Something like toast and egg cups that take about two minutes to get ready and into the oven. In addition to being a quick way to make a hot breakfast, this is a total blank canvas recipe. You can make it as is, or customize it with things like leftover ham or veggies.

 

 

4 slices bread

1/2 c. shredded cheddar cheese

6 eggs

2 T. milk or fat-free half-and-half

Salt and pepper

 

  1. Preheat the oven to 350° F.
  2. Cut out pieces of bread using a cookie cutter .
  3. Put the bread rounds into the muffin tins; press gently into tin.
  4. Use the remaining bread to fit into remaining muffin tins.
  5. Sprinkle a small amount of shredded cheese on each piece of bread.
  6. In a medium bowl, beat the eggs; season with salt and pepper.
  7. Stir in milk or half-and-half; beat well.
  8. Pour egg mixture over cheese in each muffin tin.
  9. Bake for 15 minutes or until lightly browned on top.

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