Scrambled Eggs in Toast Cups with Salsa

March 20, 2015 3 852 Views


  • 4 cupsof eggs
  • 1/10 cupof salt
  • 1/4 cupof water
  • 1/4 cupof olive oil
  • 4 cupsof sliced bread
  • 3/4 cupof tomato salsa
  • 1/10 cupof sliced green onion
  • 1/15 cupof freshly ground pepper


  1. Preheat your oven 40 425 degrees. Smash 12 eggs into a big bowl, add some salt, pepper, and water, and whisk all the ingredients.

  2. Use a roll pan to roll out each slice of bread to 1/4-inch thick. Brush one side of each slice with olive oil. Take a muffin pan with cups and put all 12 slices of bread to these cups, oil side down. Bake them in the oven for around 10 minutes until toasted.

  3. Take a pan, pout the olive oil in it and put on medium-low heat. Next, add whisked eggs. Cook it for around 10 minutes and do not forget to stir the mixture.

  4. Fill the bread cups with scrambled eggs. Top with salsa and green onion.

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