Breakfast has always been my favorite meal! It can be as simple as a bowl of cereal or two eggs over-hard with whole wheat toast. Occasionally, I like to start the day with a little more elegance: toasted egg cups*, bowl of strawberries, and a cup of cinnamon twist coffee!
*I have a handwritten recipe for Toasted Egg Cups on a yellowing, stained 3 x 5 recipe card. (I believe I copied the recipe when I was first married - no idea whom the recipe originally belongs to) Would like to share it with you in case you too like to snazzy up your morning meal.
TOASTED EGG CUPS:
4 slices of white or wheat bread
1/4 cup milk
2 Tbsp. butter or margarine
Spray muffin pan with Pam. Trim crusts from bread. Press a slice of bread
into each space in your muffin pan. Melt butter & coat the inside of the toast
cups. Bake at 350 degrees - I check mine after 10 minutes and add more time
if needed. (I like mine just lightly golden brown.) Scramble your eggs with
1/4 cup of milk. When bread cups are done, fill with scrambled eggs. To add
more zip top with crispy bacon pieces, ham, cheese, green onions or sauteed