Every weekend I will be posting a kid friendly recipe. My two sons are really into helping me in the kitchen now and the weekends are our time together to work on something new. I plan to keep these recipes pretty easy,without a bunch of steps to it until they are able to tackle something more. My youngest son Liam who is 8 decided he wanted to try to make scrambled eggs in toasted cups. They are so good! They are perfect for using up small amounts of leftovers you have in the fridge. You can increase or decrease the amounts to suit your tastes and the number of people in your home. These would also make a great buffet meal with a side of fresh fruit. You need to use faily thin slices of bread so to achieve that just use a rolling pin to flatten the bread out more. I also took pieces off to form the cups better.
Scrambled Eggs in Toast Cups..12 cups
12 extra thin slices of bread,crusts removed
1/4 cup Milk
Salt and Pepper to taste
1 cup cooked Ham,diced
1/2 cup cooked left over potatoes;diced
1 cup shredded Cheddar Cheese,divided
1/3 cup canned mushrooms,chopped.
Preheat oven to 375 degrees or 190 celcius. Butter a 12 cup muffin tin and set aside. Butter slices of the bread and press into the muffin tins,making sure the buttered side is up. Bake in oven for 3 mins and remove from oven. In a skillet add some butter and saute ham,mushrooms and potatoes until heated threw;reduce heat to low. In a bowl combine the eggs,milk,seasonings and 1/2 cup cheese,mix well. Pour eggs mixture over the ham and potatoes and cook until just about set;stirring all the time. Spoon into toast cups and bake 10-15mins or until golden. Sprinkle with remaining cheese and bake for another 2 mins or until cheese is melted. Serve with fresh fruit or like me I poured a small amount of maple syrup on top..yummm