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Receta Toasty Bread Cups Filled with Creamy Scrambled Eggs

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Breakfast for dinner? These toasty egg cups filled with creamy scrambled eggs from Sunset Magazine are perfect.

Just a few simple changes, like swapping out a few of the eggs with egg whites, really lightens up the dish.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 2 servings


Cost per serving $0.55 view details


  1. 1. Preheat oven to 400. Cut crusts off bread, brush with 1 tbs melted butter, and bake 10 minutes until bread is lightly browned.
  2. 2. Whip eggs together.
  3. 3. Heat non-stick skillet with remaining butter and saute onion for 4 minutes until soft. Add kale and cook another minute.
  4. 4. Add eggs and thyme and scramble, stirring to cook eggs until set.
  5. 5. Add Parmesan and stir to melt. Salt and pepper to taste.
  6. 6. Fill bread cups with eggs, and top with tomato.

Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 2 servings
Calories 227  
Calories from Fat 123 54%
Total Fat 13.8g 17%
Saturated Fat 6.83g 27%
Trans Fat 0.0g  
Cholesterol 230mg 77%
Sodium 359mg 15%
Potassium 197mg 6%
Total Carbs 11.96g 3%
Dietary Fiber 1.4g 5%
Sugars 2.53g 2%
Protein 14.3g 23%
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