Breakfast Onion Cups Recipe By Tasty

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

SAUSAGE & EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Mix sausage, salt, pepper, garlic powder, onion powder, paprika, and dried parsley in a bowl until well combined.
• Grease a muffin tin and start to form shells with the sausage mix. Cover the sides and leave room in the middle for the eggs.
• In a separate bowl, mix the eggs, salt, and pepper.
• Pour egg mixture into the middle of each cup.
• Top with shredded cheese, tomatoes, spinach, or toppings of your choice.
• Bake at 350°F (180°C) for 30 minutes.
• Enjoy!

BREAKFAST SCRAMBLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.

ONION-BEEF MUFFIN CUPS

Steps:

• In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. , Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened., Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture. , Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese. , Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. , ,

CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (200°C).
• Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
• Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
• Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
• Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
• Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
• Bake for 20-30 minutes, or until the crust turns golden brown.
• Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
• Bake an additional 15-20 minutes or until eggs are cooked through.
• Allow to cool slightly before serving.
• Enjoy!

ONION BREAKFAST CUPS RECIPE

Steps:

• Heat oven to 400 degrees F.
• Mix eggs, milk, and spices in large mixing bowl.
• Add broccoli, bacon, and cheese, and continue mixing until all ingredients are well incorporated.
• Cut ends off the red onion and then slice in half. Gently pop out rings, using desired size.
• Heat cast-iron pan on low and place onion rings in the pan.
• Spoon in small amount of egg mixture and press on the onion ring create a seal, then repeat for all rings.
• Pour the remaining mixture filling to just about the top of each ring.
• Cover with foil.
• Place in oven and cook for 25 minutes, or until eggs are cooked through and slightly puffed and onion rings are tender.
• Remove from pan immediately and sprinkle with desired topping. (We used grated parmesan cheese.)

BREAKFAST ONION CUPS RECIPE BY TASTY

Steps:

• Heat oven to 400˚ (200˚C).
• Mix eggs, milk, and spices in large mixing bowl.
• Add broccoli, bacon, and cheese, and continue mixing until all ingredients are well incorporated.
• Cut ends off the red onion and then slice in half. Gently pop out rings, using desired size.
• Heat cast-iron pan on low and place onion rings in the pan.
• Spoon in small amount of egg mixture and press on the onion ring create a seal, then repeat for all rings.
• Pour the remaining mixture filling to just about the top of each ring.
• Cover with foil.
• Place in oven and cook for 25 minutes, or until eggs are cooked through and slightly puffed and onion rings are tender.
• Remove from pan immediately and sprinkle with desired topping. (We used grated parmesan cheese.)
• Enjoy!

BREAKFAST HAM AND EGG CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly coat a muffin tin with oil.
• Heat coconut oil in a skillet over medium-high heat. Add mushrooms and onion; saute until tender, about 5 minutes. Transfer to a bowl.
• Line 8 muffin cups with 1 slice of ham each. Place a spoonful of mushroom mixture in each cup and crack 1 egg on top.
• Bake in the preheated oven until egg whites are completely set, about 15 minutes. Top with black pepper.

BACON BREAKFAST CUPS

Steps:

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.

FRENCH ONION BREAKFAST STRATA

Steps:

• Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
• In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
• When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
• Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.

TATER TOT BREAKFAST BAKE RECIPE BY TASTY

Steps:

• In a bowl, beat the eggs with milk, salt, and pepper. Set aside.
• Spread the sausage over the bottom of a glass 9×13-inch (35 cm x 25 cm) baking dish. Pour on the onion soup, and mix with the sausage.
• Sprinkle the cheddar cheese evenly over the top.
• Cover with the lined up tater tots, and pour the egg mixture over everything.
• Bake uncovered at 350°F (180°C) for one hour.
• Enjoy!