Best 8 Scrambled Eggs In Toast Cups Recipes

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Scrambled eggs in toast cups are a delicious and easy-to-make breakfast or brunch dish. With just a few simple ingredients and a little prep time, you can have this tasty meal on the table in no time. This recipe is perfect for using up leftover bread and eggs, and it's also a great way to get your kids involved in cooking. So, gather your ingredients and let's get started on making these scrumptious scrambled eggs in toast cups!

Let's cook with our recipes!

CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS



Cream Cheese Scrambled Eggs in Toast Cups image

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.

Provided by lazyme

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

3 ounces cream cheese, softened
1/4 cup milk
4 eggs, to 6
1 teaspoon chives, chopped
1 teaspoon salt
2 tablespoons butter
4 slices bread, crusts removed, buttered

Steps:

  • Beat cream cheese until smooth.
  • Gradually add milk.
  • Add eggs, chives and salt.
  • Beat with a fork or whisk until foamy.
  • 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.
  • Serve in toast cups and sprinkle with more chives.
  • 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.

Nutrition Facts : Calories 271.6, Fat 19.2, SaturatedFat 9.8, Cholesterol 226.8, Sodium 906.7, Carbohydrate 14.6, Fiber 0.6, Sugar 2, Protein 10

SCRAMBLED EGGS IN TOAST CUPS



Scrambled Eggs in Toast Cups image

Take your morning eggs and toast to the next level.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

4 slices Pumpernickel Bread
2 tablespoons butter (softened)
10 large eggs
1 teaspoon coarse salt
1/4 teaspoon ground pepper
Fresh herbs for garnish

Steps:

  • Preheat oven to 400 degrees. Spread both sides of 4 slices of pumpernickel bread with 2 tablespoons softened butter. Firmly press slices into four 8-ounce custard cups or a jumbo muffin tin. Bake until crisp, 15 to 20 minutes; set aside.
  • Meanwhile, whisk 10 large eggs in a large bowl with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat; add eggs. Cook, scraping pan occasionally with a heatproof rubber spatula, until eggs are just set, 8 to 10 minutes.
  • Spoon eggs into toast cups; garnish with chopped fresh herbs.

Nutrition Facts : Calories 317 g, Fat 19 g, Fiber 1 g, Protein 18 g

SCRAMBLED EGG HASH BROWN CUPS



Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

Provided by aveal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 12

Number Of Ingredients 8

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
½ cup chopped green bell pepper, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
  • Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
  • Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 1.6 g, Cholesterol 201.7 mg, Fat 10.6 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 4 g, Sodium 364.8 mg, Sugar 0.9 g

BACON, EGG, AND TOAST CUPS



Bacon, Egg, and Toast Cups image

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 6

Number Of Ingredients 5

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Steps:

  • Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
  • In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g

MUFFIN-TIN SCRAMBLED EGGS



Muffin-Tin Scrambled Eggs image

I made these one year at Christmas as a way to save time, and they were a big hit. I have to make a large batch because my husband and boys can polish them off in a short amount of time. These also freeze very well, if there are any left! -Jill Darin, Geneseo, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

24 large eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 jar (4 ounces) sliced mushrooms, finely chopped
1 can (4 ounces) chopped green chiles
3 ounces sliced deli ham, finely chopped
1/2 medium onion, finely chopped
1/2 cup shredded cheddar cheese
Pico de gallo, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, salt, pepper and garlic powder until blended. Stir in mushrooms, chiles, ham, onion and cheese. Spoon about 1/4 cup mixture into each of 24 greased muffin cups., Bake 18-20 minutes or until eggs are set, rotating pans halfway. Let stand 10 minutes before removing from pans. If desired, serve with pico de gallo., , Freeze option: Freeze cooled, baked eggs in resealable plastic freezer bags. To use, microwave each serving on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts : Calories 88 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 257mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

SCRAMBLED CHEESY EGGS ON TOAST



Scrambled Cheesy Eggs on Toast image

Make and share this Scrambled Cheesy Eggs on Toast recipe from Food.com.

Provided by Lisanne

Categories     Breakfast

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

2 teaspoons butter
1/2 teaspoon dried onion
2 eggs, beaten
1/4 cup shredded cheese, Colby-Jack
2 pieces toast
1 tablespoon cream cheese
salt
Tabasco sauce

Steps:

  • Melt the butter in a small skillet.
  • Slightly brown the dried onions.
  • Add lightly beaten eggs, stir while cooking.
  • When eggs are just about finished, toss in the cheese and stir.
  • Spread the cream cheese on the toast and top with the egg/cheese mixture.
  • Salt, to taste.
  • Add splashes of Tabasco sauce!

Nutrition Facts : Calories 991.2, Fat 42.7, SaturatedFat 18.7, Cholesterol 589.2, Sodium 1590, Carbohydrate 109.4, Fiber 5.1, Sugar 5, Protein 40.4

OVEN SCRAMBLED EGGS



Oven Scrambled Eggs image

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
  • Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

Tips:

  • Use fresh eggs. Fresh eggs will produce fluffier, tastier scrambled eggs.
  • Don't overcook the eggs. Overcooked eggs will be tough and rubbery.
  • Use a non-stick skillet. This will help to prevent the eggs from sticking and burning.
  • Add your favorite toppings. Scrambled eggs can be topped with a variety of ingredients, such as cheese, bacon, ham, vegetables, or salsa.
  • Serve immediately. Scrambled eggs are best served hot and fresh.

Conclusion:

Scrambled eggs in toast cups are a quick and easy breakfast or brunch recipe that is perfect for busy mornings. They are also a great way to use up leftover bread. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.

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