Scrambled Egg Bread Cups
25 minutes
846 reads
About Scrambled Egg Bread Cups
Kids love scrambled eggs in any weather, and this recipe takes that classic favorite to a whole new level. By transforming simple scrambled eggs into delightful bread cups, I’ve created a fun and inviting breakfast option that’s perfect for little hands and big appetites alike.
Not only are these scrambled egg bread cups playful and delicious, but they’re also packed with nutrients essential for children’s growth. Eggs provide a wholesome boost of protein and vitamins, making this a healthy and satisfying choice for your morning routine.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Instructions
- In a bowl beat eggs perfectly. Add salt, milk and black pepper powder. Keep this aside
- Take a pan add oil / butter. Pour beaten egg mix. Cook gently. Until egg cook stir with spatula continuously. Turn off the gas. Garnish it with chopped coriander leaves.
- Take a cupcake tin. Grease it with with oil or butter. Keep this aside.
- Take bread slices and cut the sides of bread
- Now take greased cupcake tin, keep bread slices into each hole and press it with hands and make cup shape. Now put scrambled egg in each bread cup. Now add grated cheese on the scrambled egg
- Preheat the oven and bake this on 180 degree until cheese starts melting. Scrambled egg bread cups are ready. Serve hot with tomato sauce.
Recipe Notes
- You can make stuffing of your choice
Additional Tips
- For a crispier bread cup, lightly brush both sides of the bread slices with melted butter before pressing them into the muffin tin and baking for 3-4 minutes until just golden before adding the egg mixture.
- Add finely chopped vegetables like bell peppers, spinach, or mushrooms to the egg mixture for extra nutrition and color, making the cups even more appealing to kids.
- If you want a gooey cheese pull, reserve half of the mozzarella to sprinkle on top of each cup just before finishing in the oven.
- These bread cups can be made ahead and refrigerated; reheat in a toaster oven or air fryer for a quick, crispy breakfast on busy mornings.
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Recipe Nutrition
Calories: 152kcalCarbohydrates: 1gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 855mgSugar: 1g
Kanwaljeet Chhabra
Articles: 80
6 Comments
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Such a lovely dish! Thanks for sharing.
I’m in love with this recipe already!
Very Cute recipe Kanwaljeet!! Keep it up.
Looks so appetizing! Thank you for posting.
Absolutely wonderful! Can’t wait to make it.
Looks so delicious! Thanks for the recipe.