EGG IN A CUP
New spin on soft boiled eggs! My Great great great aunt's recipe.
Provided by Andy Dillon
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 4m
Yield 2
Number Of Ingredients 4
Steps:
- Bring a pot of water to a boil. Add eggs, and cook for 3 minutes. The yolks need to be runny. While the eggs cook, crush the crackers into two coffee mugs with the butter. When the eggs are done, remove from the water, and peel. Place one soft-boiled egg into each cup. Mix into the crackers, and season with salt and pepper.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 5.7 g, Cholesterol 201.3 mg, Fat 11.6 g, Fiber 0.2 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.4 g
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
FRIED BOLOGNA EGG CUPS
Seeing Forgiven's fried bologna sandwiches reminded me of something I haven't had in ages! We used to make the fried bologna sandwiches when I was a kind and I made them for my daughter and granddaughters as well. Then we also used to have this recipe for breakfast! Pre-MacDonald and the other fast food places. See SERVING SUGGESTIONS at end of directions.
Provided by Nana Lee
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Snip the edges of the bologna about 1/4 inch in and about 1/2 inch apart all around the each slice. I keep a pair of scissors in the kitchen specifically for this kind of thing. I also use them to cut up bacon, etc.
- Fry each slice on both sides in butter. You may have to hold the slices flat with the spatula to keep them from curling up too soon.
- When the second side is done, flip it over and let it curl up into a cup form.
- Place on plate and put in low temp oven to keep warm.
- Fry eggs to desired doneness. We liked ours over but with the yolk still soft.
- When ready put one fried egg in each bologna "cup" and top with a slice of cheese.
- Place under broiler ONLY until the cheese begins to melt. You don't want to over cook the eggs.
- SERVING SUGGESTION:.
- These could be served on toasted, buttered English muffin halves, scones, crumpets, or just plain toast, with a side of home fries and some fruit.
- NOTE:.
- You could use any type of cheese, including things like feta or shredded cheeses.
Nutrition Facts : Calories 698.2, Fat 53.5, SaturatedFat 26.8, Cholesterol 526.9, Sodium 1840.2, Carbohydrate 12.4, Sugar 0.8, Protein 40.6
EGGS IN BOLOGNA CUPS
I remember helping my Mom making these when I was little. I have always liked the combination of bologna and eggs. This is a simple little breakfast that low carbers can appreciate too. For some variety, cheese can be sprinkled over the top or the eggs can be whisked with onions, peppers, etc. before filling the cups.
Provided by Mercy
Categories Breakfast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
- The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
- Insert the bologna cups into the cups of a lightly greased muffin tin.
- Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
- Sprinkle with salt, pepper and paprika.
- Bake at 375°F about 15 to 20 minutes or until the eggs are set.
Nutrition Facts : Calories 323.7, Fat 25.7, SaturatedFat 9.6, Cholesterol 404.8, Sodium 751.8, Carbohydrate 3.4, Sugar 0.4, Protein 18.6
BOLOGNA CUPS
Steps:
- In a large skillet (I prefer my cast-iron), melt a little butter and fry the bologna with the rind on (the red thing around the outside of the slice), only on one side. You'll notice it will start to "cup up".
- While the bologna is frying, make your instant potatoes according to the directions and your taste. You will want them to be creamy, but stiff so that they won't run off the bologna.
- When the bologna has "cupped" and is fried enough to your satisfaction, set aside on a large plate. Carefully remove the "rind" without tearing up the bologna. It will relax a bit but that's okay. Put a large scoop of potatoes on top of each bologna "cup", add onions and/or chives (if you don't like onions, it eats just as well without), and top with a slice of American cheese or a generous helping of shredded cheddar cheese.
- Pop in the microwave long enough to slightly melt the cheese, or you can even put in the oven to brown the cheese. Then eat!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BREAKFAST EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, shredded mozzarella cheese, broccoli, shredded cheddar cheese, turkey bacon, red bell pepper, deli chicken meat
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°F).
- Beat eggs and season with salt and pepper, to taste.
- Add eggs halfway into each tin of a greased muffin tin.
- Add desired toppings.
- Bake for 20 minutes.
- Eat now or keep in airtight container in the fridge. Heat when ready to eat.
- Enjoy!
Nutrition Facts : Calories 132 calories, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
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