Wednesday, May 30
Bacon, Egg & Sausage Breakfast Cups
Tomorrow is Spencer's last day of school. I cannot believe how fast the year went! I am super excited to be able to spend the summer with him as I have been lucky enough to rearrange my work schedule for the next 3 months to be able to stay home with him. No daycare and time with my boy! I plan on sharing lots of fun pictures and recipes as we go along.
Here is another one of those recipes that while meant for breakfast, we had for dinner. Fairly easy, light and the whole family loved them. The single servings made them easy to fix up and serve. Again, you can add your own favorites easily into this to suit your family.
24 oz. bag of shredded hashbrowns
2 tsp. salt
1 tsp. pepper
2 TBLS. olive oil
1 cup shredded cheddar cheese
8 - 10 pieces of bacon, cooked crisp and crumbled
Preheat oven to 425 degrees.
Mix hashbrowns with salt, pepper and 1/2 cup of the shredded cheese.
Equally divide among standard sized (lightly sprayed or greased) muffin pan.
Bake for 15 - 18 minutes.
Remove from oven and lower the oven temperature to 350 degrees.
Crack an egg into each of the cups. Top with bacon, sausage and remaining cheese.
Bake for another 13 - 16 minutes or until the eggs are how you like them.
Slide a knife along the edges of the muffin cups to remove.