teacher by day - chef by night
I always thought that Egg Drop Soup would be much harder than this, you know those beautiful strands of eggs suspended in a delicious broth…. This soup is delicious and tastes so much better than many Egg Drop Soups that I have tasted. I normally …
A few weeks ago, I made “the best breakfast casserole ever” so decided that I should do my best to see if I could top the amazingness of that breakfast in a totally different fashion! These individual breakfast cups just may change the way that …
You are less than a 1/2 hour away from a delicious & healthy breakfast made to please! Use all those fresh veggies you have from the market, or the garden and enjoy a breakfast to thrill.
You can even switch out veggies and meats in this recipe to make this your go-to frittata that you can change your flavors as you and your family want. This was amazing as-is and was the perfect starter (with some garlic bread) to our Mother’s Day celebration this year. Get your fresh ingredients & enjoy breakfast to thrill… oh yeah – this would make a great “Breakfast for Dinner” meal too!
Not much to write – simple, clean, fresh flavors speak for themselves…
Preheat oven to 350 degrees. Crack the eggs into a bowl, add the milk, sun dried tomato and Parmigiano. Whisk together until well combined. Season with salt and pepper, set aside. Into a cast iron pan (or other oven safe pan) add the olive oil and onion and saute approx 2 minutes over medium heat, stirring frequently. Add mushrooms, reduce heat to low and continue to stir while cooking until mushrooms have released their water. Add spinach and cook just until just wilted. Season with salt and pepper.
Pour egg mixture into pan and stir gently to combine. Allow to cook until the sides begin to set up. Transfer to oven and cook until eggs are no longer giggly. Approx 15 mins {check it every so often} Transfer to serving plate & enjoy immediately.
![Pickled [Deviled] Eggs](https://i0.wp.com/www.teacher-chef.com/wp-content/uploads/2011/04/4-22-pickled-beet-eggs1.jpg?resize=760%2C400&ssl=1)
A few years ago I made Pickled Beets and my parents told me that they hated pickled beets, but since through the years I was forced to try lots of things that I said I didn’t like – I told them they had to try it. Guess What… they liked it! I figured since at Passover (or Easter!!) we always have hard-boiled eggs and my whole family now likes pickled beets, why not combine the two!?
I enjoy being crafty… which is why I love cooking so much – I get to “craft” tasty treats which hopefully look awesome, but if they don’t then you just eat them up quickly and enjoy the taste while forgetting the looks!
After our pumpkin carving fun died down we all needed to get some sleep, but eventually the dogs decided it was time for us (and our guests eventually) to get up! I wanted to make something tasty but without working too hard and had been wanting to try “breakfast cups” for a while. After some searching for some basic ideas – I ended up using this recipe from All Recipes as my basic blue print.
Ingredients
This was SUPER easy and got thrown together with total time of less than 30 minutes. Jen (one of my few regular readers who is quite upset that her fiance has not even seen this blog yet) was quite interested in the way this came together & we were all thrilled with the final result. As a side note: I was a nice person and let everyone grab breakfast (myself included) and then snapped the photo – so it has 4 muffins missing, but it was a sacrifice I was willing & happy to make!
Spray some cooking oil in your muffin tin then press the biscuits into the cups (the bigger the “well” the better I think this will work – but mine were basically just flattened out and worked fine. Now get started on the egg part (and pre-heat oven according to the directions on your biscuit tube). I cut up my bacon into small pieces (so I didn’t need to crumble later). I also trimmed off a LOT of fat (less draining later). Once the bacon was cooked and I poured off the extra fat – I poured into my mixed eggs/milk into the pan. The eggs should be cooked about 3/4 of the way, then mix in the chives and cheese. Spoon the mixture (carefully here – it looks like it will not work, but have faith!) on top of the biscuits, put into preheated oven & let it go for about 10 minutes.
It is THAT easy. If there are any left over, I imagine that these would be great frozen and then toasted up on a busy morning. Play around with your favorite omelet mix ins and just have fun!