Toast Cup
- 12 slices sandwich bread
- 1/4 cup butter, melted

Filling
- 3 slices of processed cheese
- 10 eggs
- 1/4 cup milk
- 2 tablespoons butter
- 3/4 cup sliced hotdog, ham

Directions

1. Preheat oven to 400°F. Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Lightly brush both sides of bread slices with melted butter. Gently press each flattened bread slice into cups of ungreased 12-cup muffin pan, overlapping crust to form cup. Bake for 8 to 10 minutes or until lightly browned.

2. Cut cheese into 24 thin strips.

3. Beat milk and eggs in large bowl with wire whisk until well mixed.

4. Melt 2 tablespoons butter in 10-inch skillet. Pour eggs into skillet; sprinkle with ham. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes). Sprinkle with pepper and salt, if desired.

5. Fill each toast cup with about 1/3 cup egg mixture. Place 2 strips cheese on each toast cup.

























Notes: I made this at the cottage with my cousins. We had 20 people, so I doubled the recipe. I let the younger kids crack the eggs and beat it. I melted butter and let them take turns painting the bread. Then I showed them how to fold the cheese into strips. Joseph cooked up the scrambled eggs and added hot dog bits that the older kids cut up. I toasted the bread and stuffed them the filling.

Adapted from: Cutco Cutlery's Breakfast Toast Cups