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Bread & Breakfast

Bread cups and scrambled eggs



Few days’ old bread and scrap meat became this fabulous brunch. We spent the long weekend in Tagaytay, had to bring home a whole loaf of multi-grain bread that we were unable to consume and I was thinking what to do with it yesterday. Fortunately for me, in the house where we stayed, there was a book called Gourmet Weekends and I found a recipe that turned bread slices into toasted cups and filled with scrambled eggs — something like the chicken and cheese on toasted bread cups in the archive except that this one has eggs and the bread cups are baked before the filling goes in. Bread cups and scrambled eggs

There really is no rule as to what you can add to the eggs. Anything goes, really. Crumbled bacon, diced ham, cold chicken, mushrooms… anything. Just remember to beat the eggs with milk so that the mixture is light and fluffy.


  • 8 to 10 slices of bread (white, whole wheat, multi-grain)
    1/4 c. of butter, melted and cooled

    For the egg filling:

    1 onion, roughly chopped
    1/2 c. of chopped mushrooms
    1 c. of meat (chicken, ham, cooked bacon, turkey, roast pork or beef… whatever you have!)
    salt and pepper, to taste
    chopped fresh herbs (parsley, tarragon, thyme, rosemary… again, whatever you’ve got)
    4 eggs
    1/2 c. of milk
    cheese, sliced or grated


  1. Bread cups and scrambled eggs

    Preheat the oven to 425F.

    With a cookie cuter, cut out the centers of the bread. Keep the edges for making bread crumbs or pudding. Bread cups and scrambled eggs

    Flatten each cut piece of bread with a rolling pin. Bread cups and scrambled eggs

    Take the cooled melted butter and brush both sides of the bread. Bread cups and scrambled eggs

    Push each bread into a hole in a muffin pan, pleating along the edges for a snug fit.

    Bake in a 425F oven for 10 to 12 minutes or until the tops are lightly browned. Bread cups and scrambled eggs

    Cool for a few minutes then remove from the pan. They have been buttered so they should come out easily (a non-stick muffin pan helps). Bread cups and scrambled eggs

    Assemble your ingredients for the filling. Bread cups and scrambled eggs

    Reheat the remaining butter. Saute the onion until translucent. Add the meat, mushrooms and herbs. Season with salt and pepper. Cook until everything is heated through. Bread cups and scrambled eggs

    Beat the eggs with the milk and pour into the pan. Bread cups and scrambled eggs

    Add the cheese. Bread cups and scrambled eggs

    Cook, stirring, just until set. The mixture should be soft and slightly wet. Bread cups and scrambled eggs

    Spoon into the toasted bread cups and serve.

Cooking time (duration): 30 minutes

Number of servings (yield): 4 to 5

Meal type: breakfast / snack