Recipe: Breakfast Toast Cups (make ahead, 12 servings)

BREAKFAST TOAST CUPS

"Make the toast cups ahead of time and then scramble up the filling."

FOR THE TOAST CUPS:
12 slices sandwich bread
4 tablespoons butter, melted

FOR THE FILLING:
6 (3/4-ounce each) slices American cheese, divided use
1/4 cup water
10 eggs
2 tablespoons butter
4 ounces chopped deli ham
Dash ground black pepper, if desired

TO PREPARE THE TOAST CUPS:
Heat oven to 400 degrees F.

Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Brush both sides of all bread slices lightly with 4 tablespoons melted butter. Gently press each flattened bread slice into cups of muffin pan, overlapping crust to form cups.

Bake for 8 to 10 minutes or until lightly browned.

TO PREPARE THE FILLING:
Meanwhile, reserve 2 slices cheese. Cut remaining slices into bite-size pieces.

Combine 1/4 cup water and eggs in medium bowl. Beat with wire whisk until well mixed.

Melt 2 tablespoons butter in 10-inch skillet. Pour eggs into skillet; sprinkle ham over eggs. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes). Sprinkle cheese pieces and pepper over eggs. Continue cooking, gently stirring, just until cheese is melted (1 minute).

TO SERVE:
Place toast cups on serving plate. Fill each toast cup with about 1/3 cup egg mixture. Cut each reserved slice of cheese into 12 thin strips. Place 2 strips of cheese on each toast cup.

Makes 12 servings
Source: Land O Lakes