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Crowd Pleaser Breakfast: An Easy and Fast Breakfast for Many!
Let me set the scene:
The whole family is at your home for the holidays. It's Christmas morning, all of Santa's surprises are laying around unwrapped in messy piles. Everyone is happily grinning at their loot when all of a sudden, for the shortest split second everything becomes so quiet that you can hear a needle fall off the Christmas tree.
As I said, it's only for the shortest split second before everyone starts to talk all at once. The ruckus is so intense that my ears just can't separate any of the words, it all flows into a garbled big noise. I'm positive that anyone watching the house from the outside would see the walls bulge out at the sides... All this tumult just so they can inform me... woe of woes... that death of starvation is just a few heart beats away. The rumbling of all those empty stomachs that have not seen anything edible since ---oh what maybe 5-6-7 hours ago (depending on how early it was when the little rugrats decided to wake up and start at demolishing the gift mountain left by the man in red himself).
I was prepared for it though this year, I was wearing my 'supermomcape'...
"Do not despair my loved ones" I shout over the din. "I will save you all, just give me 18.5 minutes and my 'egg-cups' deluxe breakfast will be ready for one and all ..."
Besides the superMoMcape that is
- Large muffin tin trays
- Cookie sheet for the bacon
- Pam or other oil spray
Prep time 6.5 minutes
Cooking time 10-12 minutes
I own two commercial 24 muffin cup trays that fit perfectly into my oven. So if push comes to shove I can have 48 "egg-cups" ready in under 20 minutes.
- 24 slices of cold cuts sliced Black forest ham, turkey or chicken, Prosciutto, Salami ... (I know, I know it's not the healthiest but it's Christmas after all)
- 12 slices of bacon
- 24 freshest of fresh eggs
- 18 ounces of shredded cheese (mozzarella, havarti, cheddar, edam or what ever your favorite cheese may be)
- 3-4 red and green peppers chopped
- 1 large red onion chopped
- salt and pepper to taste
- place bacon under broiler for 3-4 minutes until crispy golden brown
- lightly spray each muffin cup with Pam
- chop onion
- chop red and green peppers
- line each muffin cup with ham, prosciutto or whatever cold cut you have decided on
- break one egg into lined muffin cup
- divvy up peppers and onions over eggs
- divvy up shredded cheese
- add 1/2 slice of bacon onto each muffin cup
- shove into 400 degree oven for 10-12 minutes ( depending on how solid you like the yellow of your eggs)
Serve with a pickle or two and a large coffee for the adults and a large glass of orange juice for the little sprouts.
- I usually double up and make up a double batch as these 'egg-cups' are super when eaten cold... on the run.(by the time they are cooled down the yolk will have firmed up so that they won't drip when bitten into)
- It's not just for Christmas breakfast... served on a bed of salad these 'egg-cups' will make a nice dinner too.
- If you promise not to laugh, I will tell you a little secret... I make these up when we go camping too... well we really 'rough' it when we go camping (RV) and take the BBQ along . These 'egg-cups' take just about the same amount of time in a hot, closed lid BBQ as they would take in the oven (check after 9-10 minutes just to make sure)
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