After searching around Pintrest for some breakfast ideas I began seeing variations of these cups all over the place. The thing I like about them is that you could do so many variations of them. I chose to use bacon because, well that’s what I had. But you could use ham, Canadian bacon, sausage, or even pancetta.
I have to admit, there is something really fun about putting a breakfast all together in a little cup. Just like my Denver Omelet in a Cup, and everyone seems to love them. These are very nice because they don’t take any time at all to put together, but you can feed quite a few people. If you have the jumbo muffin pan I would even try doing a double egg one. But even with a regular muffin pan you can make something tasty that is quick, easy, and everyone will like.
The recipe depends on how many people you are cooking for. I will post for 4 people, 2 cups each. But you can adjust for your crowd.
8 slices of bread
8 pieces of smokey bacon
shredded cheese (I used sharp cheddar but feel free to use whatever your favorite cheese is)
Salt and pepper
Preheat oven to 400 degrees F.
Use a biscuit cutter to cut out rounds from the bread. I used the largest one I had, but you could use a water glass too if you need to.
Spray the muffin pan with non-stick spray and press the bread rounds down into the bottom of the individual sections.
Par cook your bacon, just so it is cooked but still soft and pliable. Let bacon cool a bit, and then line the rim of the muffin tins with the bacon, making sure to press it down with the bread for a good seal. Sprinkle some cheese into each cup.
Crack an egg into each cup. If using extra large eggs you may want to let a bit of the white drain off in the sink.
Bake for 6 to ten minutes or until eggs are cooked to your liking. Remember the eggs will continue to cook for a bit after you remove them from the oven. I went for 10 minutes and the yolks were not as runny as I would like.
Remove from oven and run a knife around the edges of each cup to remove them. transfer to plates. Some fresh fruit would be awesome to finish this off (I just didn’t have any).
I know that my schedule for the blog has pretty much been a mess since last November, when my father passed away. It has just seemed like it has been one thing after another with my health and my furbaby Angel’s health, etc. But I am going to be getting back to normal now. I promise!
Wednesday used to be “Rachael Ray Wednesday” here at Bobbi’s Kozy Kitchen. Those of you that have known me for a while know that my journey into the foodie universe began with my gastric bypass surgery and my discovery of Rachael Ray. Her recipes weren’t scary, and for a new cook that was so comforting.
My first blog was called Bobbi Renee and Rachael Ray (ala Julie and Julia) but as it began to grow several people warned me that there might be some copyright issues if I continued using Rachael’s name so Bobbi’s Kozy Kitchen was born, but I still like having a day to celebrate recipes from the person that gave me the courage to do what I am doing now. Wow am I gushing or what? Geezz Bobbi!!
Ok, I am done now. Let’s get on to the recipe. We did what I call BFD (breakfast for dinner) last night. Mostly because we all love smoked salmon here, but also because I wanted to start sharing some recipes that would work well for a brunch menu (hint hint guys Mother’s Day is coming soon). It is super simple, super tasty, and a wonderful dish for any time!
Another plus for this meal? I got extra smoked salmon so I could have a bagelwith salmon and cream cheese today yummmmm!!
- 1/2 pound sliced smoked salmon
- 18 eggs
- 3/4 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 4 tablespoons of fresh chives, finely chopped
Ever since I made the Make Ahead Sausage Breakfast Casserole I have been thinking more and more about good breakfast recipes. I really do love breakfast but I, as well as many I am sure, have fallen into that breakfast rut. You know, when you try to think of what to make for breakfast you run down the list, Bacon and eggs, Sausage and eggs (OH and don’ forget hash browns), Sausage gravy and biscuits, pancakes, french toast, omelet, etc. At least those are the ones that get bounced around here. Usually we settle on Eggs with sausage or bacon and hash browns. A cheese omelet or egg and cheese muffin sandwich are usually my go to choices through the week. That is IF I eat breakfast. My breakfast as of late has been coffee with cream. Bad I know, but it just seems to be all that I can fit in.
OK so if I am going to be boring and some what bad through the week, I want to make up for it on the weekend. This weekend was another winner. I was looking through my Everyday Food Magazine and saw a recipe that I was interested in but knew I wanted to change up a bit. I was really excited to have found another original recipe to surprise everyone with.
The thing about this recipe is that it is super easy and not that expensive. If you don’t want to use the packaged hash browns you could grate your own. Make sure you wrap them in a clean kitchen towel and squeeeeeeeeze all the moisture out of them that you can. I used the packaged hash browns that you can find in the refrigerated section (usually by the eggs) just because it meant less work on the weekend and THAT was one of my goals.
This recipe makes 4 to 6 depending on how large your ramekins/muffin cups are. I used 4 ramekins that I have for making creme bruelee (now ask me if I have ever made that creme brulee that I bought them for), but you can use the jumbo muffin pans and then it will make 6.
I love Love LOVE breakfast! But not so enthusiastic about being the one that has to get up and make it. Just being honest here. I can make a mean breakfast for dinner, but something about getting my rear out of bed to cook, and make dishes that need to be done, all before I have had some coffee and everyone else has gotten up. Sooooo the idea of a make ahead casserole that you put in the fridge and then pop into the oven when you feel like eating was one that I ADORED!! I had made one years and years ago for Christmas day with ham and cheese and bread etc. but I don’t know what happened to my recipe. Plus I wanted to try something different. I know Kevin loves sausage, eggs, and hash browns for breakfast so that was my jumping off point. I jumped off and ran with it.
This is seriously so simple it is ridiculous. Which makes it even better in my mind. I love pouring my love and time into main dishes but for some reason, breakfast, not so much. So the fact that I made dinner and then could jump right on this to get it ready was awesome. All you do it a bit of browning, chopping, and put it all together.
You could add more to this is you want. The possibilities are really endless. If you want more Italian flavors I would use Italian sausage (and they do have Italian flavored turkey sausage now), Parmesan cheese, flat-leaf parsley, and use an Italian seasoning blend to flavor the eggs. WOW now I am kind of excited about breakfasts!!
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As most of you know I am a HUGE fan of Mexican food. I could eat it just about everyday. I restrain myself though because Kevin is not a lover of all things Mexican like me. I have to pace myself and sneak it in where I can.
When I was little my babysitter was from Mexico and she used to let me cook with her all of the time. Home made tortillas, refried beans, etc. As I grew up I lost most of her recipes (a fact that breaks my heart) but I remembered that my all time fave recipe was her Chili Rellenos. She did hers “omelet style”. They turn out so wonderful. Little pillows of egg whites filled with roasted green chilies and Monterrey jack cheese yummmmmm!
I haven’t made them in years, don’t ask me why. Then one day I was on Pintrest and saw a picture of a dish entitled “Chili Rellenos Casserole”. Well, you KNOW I clicked on that as fast as my little fingers would let me! The recipe is originally from Better Homes and Gardens but I of course made some changes (I can’t leave anything alone!). I used 6 instead of 2 peppers (uummm have I mentioned we like things spicy?) and doubled the rest of the recipe.
Miss picky Pants went back to school yesterday so she wasn’t here to give me any input (not like she would have tried it), but everyone else loved it. If you don’t like things too spicy you can reduce the amount of peppers, use Anaheim peppers instead of Poblano or Pasilla peppers, and use regular Montery jack cheese instead of the pepper jack.
Another reason I love this dish is because it is very versatile. I made it for dinner with taco rice, but you could make it for breakfast as well. You could add some fire roasted tomatoes, green onions, or top it with some sliced avocado. Anything that “speaks Mexican” to you would be great in this recipe
As you know, I have been MIA for the last few days due to surgery. For the last week I have been stuck to my bed per Dr’s orders. That has made me absolutely stir crazy! I haven’t been able to do anything UGH! This morning I was feeling much better and, even though I am still supposed to be on bed rest, I decided I HAD to cook SOMETHING!!
Hello my foodie friends and family. Today is a special day for me. I have a guest blogger! YAY, I know it is very exciting. What makes it even MORE exciting is, that guest blogger is my daughter!! I hope you love her as much as I do!! So with that being said……….
I have to admit, I am not much of a breakfast girl. As a matter of fact I am downright BORING when it comes to breakfast through the week. With my love for cooking it is amazing that I have such a lack of imagination when it comes to making myself some breakfast. Maybe that is the big problem. I hate to cook for just myself. If I lived alone I would probably starve! But once the weather starts cooling down I start to get inspired to make breakfast on the weekend. Jessi actually requested I make grits this weekend! She hasn’t had grits in YEARS! I am actually excited to cook some up.
This morning I made Scramblewiches. It is pretty simple, cook some deli ham in butter, add eggs with some S&P, hot sauce and a splash of milk, scramble and put them inside some scooped out bread boats with cheese topped with chives. Simple? Extremely! Tasty? Well, we all liked it so that would be a yes. It wasn’t a fancy show of a breakfast, but it was warm and cheesy and filled our tummies nicely. It was supposed to make 4 adult size servings, but it just seemed too big for me so I cut the bread down and made 8 normal size servings.
I don’t see me waking up in the middle of the night telling Kevin “Oh My God I have GOT to have a scramblewich tomorrow or I will die!”. But it was a good, filling, and easy breakfast and perfect for the cool fall mornings.