Breakfast Cupcakes

 

Takes 20-25 minutes total prep and cooking time

Baskets:
8 slices of whole wheat/gluten free bread

Eggs:
7 eggs beaten
Skim milk
3 tbsp chopped fresh chives or 1.5 tsp dried chives
Whatever other veggies you like in your eggs (peppers/mushrooms/onions/etc) chop finely

Topping:
Cheddar Cheese

Preheat Oven to 350 degrees F

To prepare baskets, cut off crusts of bread then flatten with a rolling pin. Grease muffin tins then press bread into them. Bake for 12-15mins or until lightly toasted.

Meanwhile, lightly scramble your eggs with chives and whatever other veggies you like in them. Season with pepper and a pinch of salt.

When bread baskets are toasted, take them out then increase oven temperature to 475F

Fill the baskets with the scrambled eggs, top each “breakfast cupcake” with a square of cheddar cheese or grated cheddar cheese. Return to the oven for approx. 2 mins or until cheese is melted.