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Home > posts > 2014 > 01 > 20140123_193727_breakfast-cupcakes-for-dinner.html
Breakfast Cupcakes for Dinner
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I made breakfast cupcakes for dinner using the regular method[@rev]. For the filling, I started by sautéing 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 have enough 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