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.

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Prep time10 min
Cooking time18 min
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)

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

Instructions

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.
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.

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