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Sunday, April 1, 2012

Simply Fabulous Breakfast Cups

Simply Fabulous

Story by Darlene Bailey l Photo by Kelly Caldwell



Spring is almost here and man will I be happy to see it roll on in!

I know winter weather is very important in order for mother nature to kill off a few bugs and stuff but I'm a liker of the warmer season.

When Mr. Sun shows up, people start buzzing about and things begin to come to life.  This means weekend gatherings of all kinds.

A family or bridal brunch here, out of town company there, and none of  us like to spend all our time cooking when we could be visiting.

I have a Breakfast Cup recipe where the work is done in advance.

Add a slice of toast with some jelly and maybe even hash browns and you will be eager to rise and shine for this single serve, unique  meal.

So before you go off to bed, throw this recipe together and into the fridge  to enjoy in the morning.


Breakfast Cups

1 cup cubed white bread (about 2 slices)

1/4 cup cooked sausage (crumbled)

1/4 cup shredded Monterey Jack cheese with peppers

2 large eggs

1/4 cup milk

1/4 tsp. dry mustard

1/4 tsp. pepper

1/8 tsp. onion powder

 
Layer cubed bread, cooked sausage and cheese evenly into 2 greased 8 oz ramekins. Whisk eggs and next 5 ingredients together. Pour evenly  over cheese. Cover and chill 8 hours.  Let stand at room temperature 20 minutes before baking. Bake at 350 degrees for 20-25 minutes or until set. Let stand 5 minutes before serving.




Please let us know what you think of our recipes. You can email me directly at baileydp1@aol.com. I love feedback.

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