These Cheesy Egg Bread Cups are a delightful twist on traditional scrambled eggs, baked into crispy bread cups and topped with melted cheese.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking and crispy bread cups.
Flatten each bread slice using a rolling pin.
Flattening the bread helps it mold better into the muffin tin.
Spread a thin layer of butter on one side of each bread slice.
This adds flavor and helps the bread crisp up during baking.
Press each bread slice, buttered side down, into a muffin tin to form cups.
Ensure the bread is pressed firmly to hold its shape.
Bake the bread cups in the preheated oven for 12-15 minutes until golden brown.
Check halfway through to prevent over-browning.
In a mixing bowl, whisk together the eggs, chives, salt, and pepper.
Whisking thoroughly ensures a fluffy texture.
Melt the remaining butter in a skillet over medium-low heat.
Use medium-low heat to avoid burning the butter.
Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set.
Remove from heat just before fully set to avoid overcooking.
Spoon the scrambled eggs into the baked bread cups.
Fill the cups generously for a satisfying bite.
Sprinkle shredded cheddar cheese on top of each filled bread cup.
Use freshly shredded cheese for better melting.
Return the filled bread cups to the oven and bake for 1-2 minutes until the cheese is melted.
Keep an eye on the oven to avoid over-melting.
Serve the Cheesy Egg Bread Cups warm and enjoy!
Garnish with extra chives for a fresh touch.
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