FREE recipes delivered to your inbox!

Sign Up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Pimento Cheese Egg and Toast Cups

Pimento Cheese Egg and Toast Cups

Pimento Cheese Egg and Toast Cups

Tia Mowry’s savory egg-and-toast cups are inspired by pimento cheese sandwiches, one of her favorite Southern classics, composed of sharp Cheddar, sweet peppers, and a tiny bit of cayenne. They’re super easy to prepare and make a perfect grab-and-go breakfast. Her family loves them either warm or cold.

Tia Mowry’s savory egg-and-toast cups are inspired by pimento cheese sandwiches, one of her favorite Southern classics, composed of sharp Cheddar, sweet peppers, and a tiny bit of cayenne. They’re super easy to prepare and make a perfect grab-and-go breakfast. Her family loves them either warm or cold.

Be the first to rate this

  • Prep time10 minutes
  • Cooking time18 minutes
  • Portions12

Ingredients

  • nonstick cooking spray
  • 3 slices white bread
  • 3 tablespoons Country Crock® Original Spread, divided
  • 9 large eggs
  • salt
  • 1 (4-ounce) jar sliced pimentos, drained
  • 3 scallions, thinly sliced
  • 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
  • 1/4 teaspoon cayenne pepper

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat the oven to 400 degrees F. Coat a 12-cup muffin tin generously with cooking spray. Using a rolling pin or a drinking glass, roll the 3 bread slices flat. Generously spread 2 tablespoons of the Country Crock on each slice. Cut each one into quarters, so you have 12 pieces of bread. Press a piece into the bottom of each prepared muffin cup, creating little bread cups.
  2. In a bowl, whisk the eggs with ½ teaspoon salt. Melt the remaining tablespoon of Country Crock and stir it into the egg mixture, then add the pimentos, scallions, Cheddar cheese, and cayenne pepper. Using a measuring cup or ladle, fill each muffin cup, using up all the egg mixture. Bake until the egg cups are puffed and sizzling, about 18 minutes.
Tia’s Tip: Country Crock both browns and flavors: on the generously buttered base of white toast, and by enriching the cheesy, frittata-like top.

How would you rate this recipe ?