Easy Egg Breakfast

First off, I hope everyone had a very wonderful Thanksgiving!

I have to share a funny and reminding story that happened with my gran. She was talking to my uncle who was saying he wouldn't mind having the business open on the holiday for some extra cash to which my gran replied "it's a national holiday, you shouldn't make people work on a holiday. They should be with their families." His response was that it wasn't a religious holiday, but more of a reason eat a lot. That did not fly with the gran so she retorted, "if it's not a religious holiday, then who are you thanking?" Touché gran... Touché. I loved that idea of the holiday that people hardly seem to think about. I personally dislike when people say "happy turkey day" because I, like gran, think the holiday is about giving thanks for the many blessings in your life.... Not about the turkey, delicious as it may be.

Next, a report on the food! I made the egg cups for breakfast/brunch with lil smokies, hashbrowns,and bacon. They were actually quite fun to make! I couldn't really find a recipe that sounded like what I wanted so really I just kinda winged it the morning of haha.

In 6 of them I did strictly bacon, cheese, and eggs. In 3 more I did the same plus onions and green peppers. Then the last 3 in the dozen I did spinach, Parmesan, and mushrooms.
*tip*- for really fluffy and savory eggs add milk, salt, pepper, and some flour.

Then 6 more I put cooked hashbrowns in the bottom and then of course the cheese, eggs, bacon, and veggies. PLUS I added chopped fresh jalapeños for a little kick.

Bake at 350 for 15-25 minutes. Wait until the eggs look fully cooked on top. They will puff up like a soufflé so be sure not to over fill the muffin tin.

What a hit!!! They were fabulous and all eaten!! The family loved them and I'm sure would love if these were available every morning.

They would work with any thing you want to add into them really.

Back to the normal menu items... Tonight will be chicken pot pie...SOUP!! Thanks to my latest copy of the Food Network magazine, I have what I hope will be a delicious recipe and the source of more inspiration for the month!