Bacon & Egg Cups

This is a recipe my mom created! I jazzed it up a little with some onion, chive, and Siracha flavors!

It is quick and easy and a great on-the-go breakfast but also great for special occasions, too!

Ingredients

{makes 12}

6-8 Raw Tortillas 

{I get mine at Costco but cooked ones will work, too}

1 dozen Eggs

4 Scallions

6 slices Cooked Bacon

 {or 3/4 cup Real Bacon Bits}

3/4 Shredded Cheddar Cheese 

{any cheese will do}

3/4 cup Milk

1 tsp Siracha Chili Paste 

{optional}

2 tsp Salt

4 TBS finely diced Chives

To Make:

Preheat oven to 375 degrees. 

Slice Tortillas into quarters and line each greased muffin cup with slices. I make mine decorative by letting the corners stick up out of the muffin cup. Bake for 5-10 minutes if using raw tortillas. 

In a large bowl whisk all eggs. Then mix in remaining ingredients.

Use a 1/2 cup measuring cup to pour batter into each tortilla shell.

Bake for 20-22 minutes or until centers of each egg cup is set. 

Sprinkle with fresh chives and serve warm!

Enjoy!

All photographs by Mary Banducci Photography

Overnight Oatmeal {GF|DF|SF}

This is a perfect "make ahead" meal if you know you're going to have a busy day. You throw all ingredients into the crock pot before you go to bed and let it cook on low all night. 

I unintentionally made it gluten, dairy, and soy free. It turned out great...so rich and creamy! Any milk can be used and regular whole oats are great, too.

This is what I plan for breakfast when I am scheduled to work as a nurse. It's perfect for starting out my 13+ hour days. It's hearty and keeps me full for hours. 

Ingredients

2 cups Gluten Free Oats 

{or regular oat but not instant}

4 cups Rice or So Delicious Coconut Milk

{any milk can be used}

+ a little extra before serving

1 can Coconut Milk

{I prefer the kinds from Asian markets like the one seen above. There is almost no "water." It's mostly cream.}

3/4 cup Brown Sugar

1 tsp Vanilla Extract

2 tsp Salt

1 Apple, diced

1/2 cup Dried Cranberries

Toppings:

Dried Cranberries or Raisins

Fresh Fruit or Dried Fruit

Pecans, Walnuts, Flax

Brown Sugar or Maple Syrup

To Make:

Dump all ingredients except toppings into a crock pot. Mix with a wooden spoon. 

Cook in crock pot on low (6-8 hours) overnight. 

To Serve:

Mix the oatmeal mixture in the crock pot. Add a splash or two of milk if it became thick. 

Serve warm with your favorite toppings.

Thanks Mary Banducci Photography for the photos!

Best Bran Muffins

Mary and I had a breakfast day all day on Saturday. We made about five different breakfasts to share with you this week in preparation for Christmas morning. 

This first recipe is more of an "on the go" breakfast idea. This is a family favorite on my mom's side. It is included in Nana's cookbook and the recipe box she made for me. 

Usually I really don't like bran muffins. They sound so dry and unappetizing. These, however, are moist and decadent. I also typically don't like to use pre-packaged ingredients but this recipe is an exception. I have not found a good substitute for the bran cereals and honestly I don't want to. Once you try this recipe you will realize how delicious the cereals and buttermilk make it. 

Ingredients

1 cup Nabisco Bran or Grape Nuts Cereal

1 cup Boiling Water

2 cups Kellogg's "All Bran" Shredded Cereal

2 cups Buttermilk 

{Bulgarian Cultured Buttermilk is the best}

1 1/4 cup Sugar

2 eggs

1/2 cup Butter

2 1/2 tsp Baking Soda

1/2 tsp Salt

{you can see from the middle picture how the batter should look after being refrigerated overnight: moist and spongy}

To Make:

Soak Nabisco Bran or Grape Nuts in boiling water in a separate bowl while you mix the remaining ingredients.

{I could not find any Nabisco cereal in my grocery store. Grape nuts are a similar texture and shape so that's what I substituted}

Mix the butter, sugar, eggs, and buttermilk in a standing mixer or by hand. Add the baking soda, salt, and flour. Mix again.

Add the soaked bran cereal and the dry Kellogg's shredded cereal at the end.

Optional: add raisins, cranberries, cinnamon, nuts.

{I chose to stick with Nana's traditional recipe of no add-ins this time but any type of nuts or berries or fruits would be great!}

Refrigerate batter overnight for best results.

When ready to bake preheat oven to 375 degrees. Place 1/2 cup of batter in each greased or papered muffin tin.

Bake for 20 minutes or just until the tops do not "jiggle" anymore. You don't want to over bake these muffins or they will dry out.

The batter can be stored in refrigerator for up to two weeks.

All photos thanks to Mary Banducci Photography