6 shredded wheat biscuits
3 tablespoons unsalted butter, melted
1 cup grated Cheddar cheese
6 tablespoons milk
Freshly-ground black pepper
Preheat oven to 350 degrees F. Grease six custard cups.
Finely crush shredded wheat biscuits. Toss cereal and butter until well combined. Set aside 3 tablespoons of the cereal, and divide the rest evenly among the custard cups.
Press the mixture evenly against the bottoms and sides of the cups. Divide one-half of the cheese equally among the custard cups, and break an egg into each cup. Spoon 1 tablespoon of milk over each egg, and sprinkle it with salt and pepper. Cover with the remaining cheese, and spread about 1 tablespoon of the reserved cereal around the edge of each cup. Sprinkle the top of each cup with paprika. Place the custard cups on a baking sheet. Bake for 15 to 20 minutes, or until the eggs are firm.
Serve the eggs hot.
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