Bacon Breakfast Cupcakes

In a world of fast and easy breakfast foods, these take the cake! Cupcakes made with all your favorite breakfast ingredients!

Ingredients:

1 20 oz bag shredded hash brown potatoes
2 tbls vegetable oil
1/2 tsp salt
1/4 tsppepper
6 eggs
2 tbls milk
3/4 cup crumbled crisply cooked bacon
3/4 cup shredded Cheddar cheese

Directions:

Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Generously spray with cooking spray.

In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
Bake 45 to 55 minutes or until golden brown.

In medium bowl, beat eggs and milk. Stir in bacon and cheese.

Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.

Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes.

The Timer

My wife was standing in the kitchen, preparing our usual soft-boiled eggs and toast for breakfast, wearing only the tee shirt that she normally slept in. As I walked in, almost awake, she turned to me and said softly, "You've got to make love to me this very moment."

My eyes lit up as I thought, "I am either still dreaming or this is going to be my lucky day."

Not wanting to lose the moment, I embraced her and then gave it my all; right there on the kitchen table. Afterwards she said, "Thanks," and returned to the stove, her T-shirt still around her neck.

Happy, but a little puzzled, I asked, "what was that all about?"

She replied, "The egg timer is broken and I needed to know when ten minutes were up."

Eggs Benedict

What makes for a better Sunday brunch than tender poached eggs on top a juicy slice of Canadian bacon and a toasted English muffin? All that's needed to complete this divine madness is a dollop of velvety hollandaise sauce!

Ingredients:

2 English muffins
4 slices Canadian bacon
4 large eggs
12 tablespoons unsalted butter, melted
4 large egg yolks
2 tablespoons lemon juice
Salt and paprika to taste

Directions:

1.  To poach the eggs: pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.

2. To make the hollandaise sauce: position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. In the bowl, whisk the yolk and lemon juice until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds. If the sauce is too thick, whisk in a few drops of hot water to thin it. Season to taste with salt. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.

3.  Toast and butter the muffin halves.

4.  Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.

5.  To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon on the hollandaise sauce. Garnish with a sprinkle of paprika and serve immediately.

Scrumptious Egg Muffins

I like breakfasts that require a little more effort than the opening of a box and the pouring of cereal into a bowl. I love the smell of bacon or sausage wafting through the house, rousing the entire family long enough that they come into the kitchen and eagerly ask “Whatcha cooking?"

Ingredients:

1 dozen eggs, whisked
12 ounces good-quality bacon, cooked and chopped
2 cups sharp cheddar cheese, shredded
Dried basil and oregano
Salt and pepper (to taste)
1 cup parmesan cheese

Directions:

1.  Whisk eggs, cook bacon, grate cheese together in a bowl.
2.  Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
3.  In a large bowl, stir together eggs, bacon, and cheddar cheese.
4.  Season with a pinch each of basil and oregano, then season with salt and pepper to taste.
5.  Ladle into lined muffin pan cups.
6.  Sprinkle with parmesan cheese.
7.  Bake for 25 minutes, or until puffy and slightly browned on top.
8.  Remove from oven and let cool for about 15 minutes on a wire cooling rack.
9.  Loosen paper cups with a butter knife and lift out of the muffin pan.
10. Serve immediately while still warm.