Oh how I love my eggs for breakfast on the weekends! But lately, I've been skipping the starch. This means bread in all forms. No toast to sopp up those runny yolks. So I've been getting creative with breakfast. The latest concoction was bacon and egg cups...or a savory cupcake. The beauty of this dish is how quick and easy it is to throw together, and the culinary freedom it offers. Got veggies you need to use up? Bam! Throw 'em in. Got cheese you've been meaning to use? Boom! Done!
The Savory Cupcake
Makes 3
You will need:
muffin pan
4 slices of bacon
3 eggs
a few veggie pieces (i used a few mushroom pieces)
a sprinkling of cheese (i used gorgonzola)
Heat oven to 350
Grease/spray/butter (whatever your greasing method of choice is) your muffin pan. Cut one slice of bacon into three pieces. Use pieces to line bottom of three muffin holes. Line sides with a piece of bacon each. Put in veggies (there won't be too much room, so don't go crazy). Crack yo egg in each one. Sprinkle tops with cheese and slide on into the oven.
Cook about 20 min, until eggs are set.
Remove and pop savory cupcakes out. Then, enjoy.
-shauna
The Savory Cupcake
Makes 3
You will need:
muffin pan
4 slices of bacon
3 eggs
a few veggie pieces (i used a few mushroom pieces)
a sprinkling of cheese (i used gorgonzola)
Heat oven to 350
Grease/spray/butter (whatever your greasing method of choice is) your muffin pan. Cut one slice of bacon into three pieces. Use pieces to line bottom of three muffin holes. Line sides with a piece of bacon each. Put in veggies (there won't be too much room, so don't go crazy). Crack yo egg in each one. Sprinkle tops with cheese and slide on into the oven.
Cook about 20 min, until eggs are set.
Remove and pop savory cupcakes out. Then, enjoy.
-shauna
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