Wednesday, 31 July 2013

Breakfast in a Cup. Beware Coffee.


Breakfast is an absolute mainstay in our house. We need the energy and when you're constantly working with family full stomachs make it all the better. I know my mood improves after a meal. Therefore, breakfast cannot be skipped at our table but it can be tweaked.
 
I came across this recipe for Crunchy Breakfast Cups and it was an instant success (to make and eat). Also, the main ingredients are what you would have on hand for a typical breakfast omelet but served up in a delicious, crispy tortilla.
 
It is a nice change from our regular egg, bacon, toast and hash browns fare, but it isn't a laborious dish to make, making it a favourite of mine (hey, my mood is already improved just thinking about it!) 

CRUNCHY BREAKFAST CUPS

Prep: 15 mins. Cooking: 20 mins. Yields: 6 servings

Ingredients:
  • 6 small whole wheat flour tortillas
  • 2 tbsp. butter
  • 4 onions, thinly sliced
  • 1 red pepper, diced
  • 1/2 cup of cut bacon, not cooked (ham works too)
  • 6 eggs, beaten
  • 1/2 cup light cream cheese
  • 1/4 shredded Asiago cheese
  • Chunky salsa (optional)
  1. Preheat your oven to 400'F (200'C) and gently push tortillas into large muffin tin. Put to the side.
  2. In a large, frying pan, melt butter over medium heat and cook onions, peppers and bacon for three minutes or until softened.
  3. Add eggs and stir into the pan.
  4. Mix in cream cheese, continuously stirring for about three minutes or until egg is set (remember this will also be baking in the oven).
  5. Spoon into tortilla cups and sprinkle with Asiago cheese.
  6. Bake in the oven for ten minutes or until tortilla's are golden and cheese bubbly.
Remove from muffin tin (gently twisting the cups help un-stick them from the tin) and serve with a dollop of salsa for the brave.

 Recipe from Dairy Goodness.