I think after yesterday’s post I owe you all a happy little breakfast post to wake up to!
I adapted this recipe from one I saw in the New York Times a year or so ago by Jessica Seinfeld and Joy Bauer. Hers had hidden cauliflower puree. I left that part out because, well, my kids eat cauliflower and I don’t need to hide that. I do hide foods from time to time, but not today ????
These little egg cups looked so cute I wanted to try them out for the boys and since they loved them so much I wanted to share it with all of you!
Talk about easy and most of all..cheap. I used leftover bacon (optional) and little tortillas for this and 4 eggs. Couldn’t be more simple.
Sunshine Egg Cups
4 small, fajita size tortillas
4 eggs, beaten, I use Safest Choice Eggs by Davidson
3 strips cooked bacon, snipped into little pieces
cheese of your choice
tomatoes, green onions and sour cream *optional*
Heat oven to 350 degrees. Using a small muffin tin, spray 4 spots with non-stick spray. Fit a tortillas in each ‘hole’ by folding it. I pleated the sides to make it fit. Do whatever works for you.
Fill each cup with beaten egg then top with cheese and bacon.
Bake for 25 minutes or until egg is set.
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| So pretty…like a little flower! |
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| I left one ‘uncovered’ so you could see what it looked like! They boys LOVED this. Like a little quiche ???? |
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