Crispy toast cups hold a delicious scrambled mixture of Better'n Eggs®, cheese, pepperoni, sweet grape tomatoes and more!


  • 12 slices
    sandwich bread
  • 6 Tbsp.
    butter or margarine, melted
  • 2 Tbsp.
    finely chopped onion
  • 1/4 cup
    finely chopped pepperoni
  • 1/4 cup
    finely chopped fresh mushrooms
  • 2 cup
    (16 oz.)
    Better'n Eggs®
  • 1/2 cup
    grape tomatoes, chopped
  • 2 Tbsp.
    finely chopped black olives
  • 1/4 cup
    Crystal Farms® Finely Shredded Cheddar Cheese"


  • Heat oven to 400° F. With rolling pin flatten each slice of bread. Cut 1-inch slits in each slice of bread, cutting from the corner towards the center. Brush both sides of each slice lightly with butter. Carefully place each slice into ungreased 12 cup muffin pan; overlapping sides as needed to line each cup. Bake for 8 to 10 minutes or until lightly browned.

  • Meanwhile, in 10-inch nonstick skillet cook onion, pepperoni and mushrooms over medium heat, stirring frequently, until onions are soft. Reduce heat to medium low; add Better'n Eggs. As Better'n Eggs start to set use spatula to lift edge of cooked Better'n Eggs letting uncooked Better'n Eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist. Top Better'n Eggs evenly with tomatoes, black olives and cheese. Cook for about 1 minute or until cheese is melted.

  • Fill each toast cup equally with egg mixture.

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  • Breakfast
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  • Diabetic-Friendly
  • >15 Minutes Prep Time