After one of my daughter’s dances in the late seventies, I made these for thirty kids who sat on the floor in their tuxes and long dresses and had the best time.
12 slices thin-sliced bread, wheat or white
½ cup butter, melted
12 large eggs
⅓ cup milk
1 teaspoon salt
½ teaspoon black pepper
1 cup dried beef, shredded (2.25-ounce jar)
1 cup shredded Cheddar cheese, optional
Preheat the oven to 350 degrees. Remove the crust from the bread. Brush both sides of the bread with the melted butter. Press each piece into a 3-inch cup in a muffin tin. Bake for 5 to 8 minutes or until the bread is golden brown.
Lightly grease a 10-inch skillet. Heat to medium-high. In a large bowl whisk the eggs and milk together until well blended. Add the salt, black pepper, and dried beef. Pour the egg mixture into the skillet, stirring frequently. When the eggs are set, remove from the heat and spoon into the bread cups. Top each cup with 1 tablespoon of cheese. Serve hot.
Makes 12 servings.