Another quick What's for Breakfast solution. I used the extra large pepperoni (I get mine at Dollar Tree). Just line a muffin cup with the pepperoni. I use one egg per two cups. Today I stirred in some pesto, black olives and a bit of cheese. Cured a pizza craving! Baked them up and topped with a little more cheese. I do love cheese. I like mushrooms in there too, but the fridge was bare today.
These are fun. I have always liked eating breakfast with my fingers! Of course, they are good for snacks, lunch or even a dinner with a nice salad.
Lisa - someone (I think Eggface) does these with a ricotta filling for appetizers. I do them for parties, and they are always a hit!
ReplyDeleteLisa, do you scramble the eggs first and bake them? This looks fabulous!
ReplyDeleteKami
No precooking. Just bake the egg in the pepperoni cup. Easy Peasy.
ReplyDeletewhat a great idea!
ReplyDeleteI think they're more Italian tasting using ricotta cheese with a little beaten egg, some parmesan, and italian seasoning...like lasagna filling. less 'quiche-y' more yummy!
ReplyDeleteBridget
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how lond do you bake them?
ReplyDelete