Egg and Toast Cups With Cheese
This post is sponsored by Kraft Foods. Opinions are my own.
I have to admit, I love eggs. I love cooking eggs, I love eating eggs and I love the fact that my family is completely on-board for meals featuring eggs whether they appear at breakfast, lunch or even dinner!
My husband is a big omelet fan, but the kids prefer simple scrambled eggs with cheese, so I love making them these fun and easy egg and toast cups for lunch!
Isn’t everything just cuter when you put it in a muffin tin? I love these little egg and toast cups, and I even let the kids help me in the kitchen when I’m making them.
Evan loves pressing the buttered-bread into the muffin tin, and I let Kara sprinkle the cheese on top toward the end of the process.
The light sprinkling of melted cheddar cheese on top of the egg and toast cups just makes them perfect. While I usually make these for the kids, I always save one for myself! They taste great!
This is also a great recipe to try if your kids aren’t so enthusiastic about eggs. Sometimes just preparing food in a cute or unusual way is enough to make it perfectly kid-friendly!
I hope you enjoy these simple and easy to prepare egg and toast cups as much as my family does!
Easy egg and toast cups with cheese
8 pieces wheat bread, crust removed
1 tablespoon butter
8 medium eggs
3 tablespoons milk
½ cup KRAFT Shredded Mild Cheddar Cheese
Salt and pepper to taste
1. Preheat oven to 350. Remove crust from bread slices and lightly butter both sides. Press bread into muffin tin holes, one slice at a time. Pinch the corners of the bread gently to help form the shape.
2. Bake at 350 for about 8-10 minutes or until bread is toasted. Remove from oven.
3. Meanwhile, whisk 8 medium eggs with a splash of milk and scramble them in a skillet until desired consistency.
4. Spoon the egg mixture evenly divided into the toast cups and top with KRAFT Shredded Mild Cheddar Cheese. Return to oven and broil for 1-3 minutes just to warm the cups and melt the cheese. Add salt and pepper to taste.