Bacon egg cups!

I love finding things on Pinterest! Some things work, some things don't.

This worked! But obviously my camera didn't. I tried at least 10 times to get a non-blurry photo and it just wasn't working. You can get the gist of it, though, right?

All you need to make 12 of these beauties is:
12 strips of bacon
8 eggs
Milk
Shredded cheese
Salt and pepper








I precooked the bacon a little, until it looked like this. I didn't want it too done, but I wanted it to have a head start. While that's cooking, heat your oven to 350. Beat your eggs with a little milk, like you would normally scramble an egg. Add some salt and pepper, and whatever kind of cheese you like. I had some mozzarella and some cheddar - I used both. =]

Spray a muffin tin and start your construction! Add in the bacon by curling it around the muffin cup - it's going to be a little too long, so as you can see, I tore of the extra piece and put it in the bottom of the pan. Then add the egg mixture, I used a little cup to help make this process neater. Once all the cups are filled, place it in the oven for about 30 minutes, until the eggs are set. You may need to use a knife around the edges to pop them out, place them on a paper towel for just a minute, and then serve! Woohoo! 

Breakfast pizza for dinner!

Breakfast Tortilla Pizza

Want to know how to make two 6 year old girls very happy? Good! I like to know these things too! =]

Enter flour tortillas. They are so dang versatile, aren’t they?!

I wanted to make individual flat bread pizzas tonight for dinner. However, I didn’t feel great and didn’t stop at the store for the needed flat bread. I had enough for the big people in the house, but not for the little people. Time to make a crunch last minute decision!

Ingredients:

2 flour tortillas

Ground sausage

2 eggs

Shredded cheese, whatever kind you like

Cherry tomatoes, halved

Salt

Now let me say this… and it's really important - cuz I gots important things to say! =] If I were making this for grown folks, the ingredient list would be much larger. Also, if I had a more stocked fridge, it would be much larger. I had to work with what I had on hand to please the little mouths.

Brown the sausage in a skillet on the stove. Drain. Wipe *most* of the grease out, but leave a bit for frying the eggs. Add your eggs to the skillet and cook until almost done. Put your broiler on high. Lay the tortillas on a cookie sheet, top with the sausage, cheese, and add the egg in the center. Place the halved tomatoes strategically about and place in the oven. Don’t close the door all the way or they’ll get too done and that’s never good. After a couple minutes of constantly watching and the cheese is melty and the egg is done, pull them out. Sprinkle freshly ground salt over them and voila!

Breakfast.... SURPRISE!

Such a simple recipe, but people ask for it all the time, so here she is. =] (By the way, this will feed lots of peeps, so adjust it to however many people you're trying to feed. It does keep well, so you could always have leftovers the next couple of days with no problem.)

Characters:

12 eggs

1/2 c milk

1 bag O'brien potatoes (or fresh small diced potatoes, onions, and red peppers)

1 lb. breakfast sausage

salt & pepper

Shredded cheddar

I've made this a million ways. I'll explain the basics. Brown your breakfast sausage in a large skillet, breaking it up as you cook it. Once it's no longer pink, add the bag of frozen potatoes. You want to let the potatoes sit a little before you stir them and then let them sit again before you stir. You want to cook them very similar to how you would if there were no sausage in the pan. In the meantime, crack the eggs in a bowl, mix with milk and whisk to combine. Once the potatoes are cooked through and have turned a golden brown, pour the egg mixture over the sausage and potatoes. You should let it sit for a bit, but then keep an eye on it and stir it as needed. You want the eggs to set, but no brown. Once the eggs have set, add whatever seasonings you like and sprinkle with however little or much cheese that you prefer. Turn off the heat and cover until the cheese melts. Tada! That's it.

If you're using fresh potatoes, then you can boil them first so they are almost done, then add to the sausage. Also, if using fresh onions and peppers, add that in toward the end of the sausage cooking, then add potatoes and finish like the above directions.

To serve, you can just serve it by itself or with some warm tortillas or top it with some salsa and sour cream or with some toasted bagels or.... You get the picture. You can do anything you want with it. =]

Love/Hate relationship with apples.

I know, of all things to love and hate, apples? Really? Yep. Now, don't get me wrong, I love to eat apples. I would eat a nice, juicy Fugi apple every day of my life if I could. The hate comes in when I read a recipe that says - 2 Gala apples, peeled, cored, and diced. UGH! I put off a recipe for TWO days because of that blasted line. Ugh, I don't know why I hate doing it, but I do and that's that.

HOWEVER - I do learn some things from TV, after all... it isn't just mindless energy. I was watching "The Next Food Network Star" this morning and one of the contestants was making a slaw with apple in it. Now, you may already know this trick and after I thought about it I was like... DUH! He peeled the apple and took it to a grater and shredded that bad boy right up... uhm, hello. Thank you, Food Network, for finally allowing me to make the Chicken-Apple Sausage I've been wanting to make for days. Thank you.

Dutch Puffed Apple Pancake (Gooseberry Patch - Comfort Foods)

1/4 c. butter, melted
1 Granny Smith apple, cored, peeled, and thinly sliced
1/2 c. chopped walnuts (I used pecans)
4 eggs
1 c. milk (I use skim)
2/3 c. all-purpose flour
2 T. sugar
1 t. vanilla
1/4 t. cinnamon
1/8 t. salt (I use sea salt)
1/2 c. sweetened dried cranberries (I used one 100 calorie pack of craisins!)
3 T. brown sugar (I didn't measure this or the cinnamon, I just guesstimated)
Garnish with maple syrup (I didn't use any, but my son used a little)

Spread butter in 9 in. glass pie plate; arrange the apple slices and nuts over butter. Bake at 425 until apples begin to soften and nuts are lightly toasted. Beat together the eggs, milk, flour, sugar, vanilla, cinnamon, and salt (the recipe says mix on medium speed with an electric mixer, I used a whisk). Stir in cranberries. Remove pie plate from the oven and spray the edges with non-stick spray. Pour batter over apples and walnuts; sprinkle with brown sugar. Bake, uncovered at 425 until the center is set and edges are golden, about 25 minutes. Cut into wedges and serve immediately with maple syrup. Serves 4.



















I served it with sausage links and the kidlet said it was a keeper! He wasn't sure for many bites whether he wanted syrup or not... he did both! I thought it was yumma... tasted like custard pie and pancakes with apples and nuts! =]