KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2014 > 01 > 20140123_193727_breakfast-cupcakes-for-dinner.html

Breakfast Cupcakes for Dinner

/posts/2014/01/20140123_193727_breakfast-cupcakes-for-dinner.html


You are viewing revision dd8c94e6 from 2020-01-15 11:07:12 -0700 (specified "2020-01-15 11:07:12 -0700"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have [@rev] links to this revision or add ?rev=dd8c94e6 to a URL. See the help page for more information.


20140123-193709.jpg I made breakfast cupcakes for dinner using the regular method[@rev]. For the filling, I started by sauting half an onion and some canadian bacon (closer to ham than bacon). I then took that out of the pan and added 5 scrambled eggs. I combined them all and added it to the par-baked shells.

They came out pretty good. I overfilled the under layer and then didn't haveenough for the top. And I forgot to salt the eggs but some salt at the end was enough.

I also made roasted(ish) asparagus. I usually do it at 425 for 10-15 minutes but I just did it at 350 for a bit longer and it worked fine. I liked chopping them into smaller pieces first since they get a bit stringy.

Overall, a pretty good and easy meal!

Edit/Update: (2014-01-24) As I think about it, I think this is an example where I could have cut calories/fat with half real eggs and half egg beaters. The flavors would have likely still been there. I'll do that next time

Original Wordpress ID and Date: 7177, 2014-01-23_193727