Scrambled Egg Cupcakes with Cheddar Cheese Frosting

• 8 slices bread, white crusts removed
• 2 tablespoons butter or margarine, softened
• 2 tablespoons butter or margarine
• 7 large eggs beaten
• 3 tablespoons chives chopped fresh, or 1 1/2 teaspoons dried chives
• 1 x salt to taste
• 8 each cheddar cheese (2 x 2-inch) squares sharp

1. Preheat oven to 350F (180C).
2. To prepare baskets, flatten bread slices with rolling pin.
3. Spread butter on one side of each slice.
4. Press bread, buttered side down, into 8 muffin cups.
5. Bake for 12 to 15 minutes or until lightly toasted.
6. Meanwhile, prepare eggs.
7. Melt butter in large skillet.
8. Add beaten eggs and chives and cook over medium low heat until softly scrambled.
9. Season with salt, if desired.
10. When bread baskets are done, increase oven temperature to 475 degrees F.
11. Fill baskets with scrambled eggs, top each with a square of Cheddar cheese.
12. Return to oven for about 2 minutes or until cheese is melted.

bread, butter, butter, eggs, chives, salt, cheddar cheese

Taken from recipeland.com/recipe/v/scrambled-egg-cupcakes-cheddar--48621 (may not work)