Breakfast Cups

I have to admit, I like planning things to do for Mother’s Day. I will also admit that my wife works pretty darn hard every week, not only in her full-time job, but also taking care of the kids. So as the ‘big day’ quickly approached this past weekend, my job was to make sure Mom stayed calm, laughed a lot, and to had the best day ever. What does that mean? Well, it means it is a pretty darn good challenge for me, and probably my biggest challenge was to keep my kids from arguing with one another, throwing fits, and well, spoiling the day. I have to admit they did pretty good, well, for most of the day.

I started off the day, much like most Mother’s days by making my wife breakfast. As my taco cups recipe was a major hit with my wife, I decided to play off that recipe and make some breakfast cups. I wanted to surprise my wife with something new and wonderful, and boy did these ever hit the spot.

Ingredients:

• Flour tortillas, cut into smaller circles
• Shredded Monterray Jack Cheese
• 1 egg, scrambled and cooked
• 6 slices of Nueske’s Canadian Bacon
• 2 tbsp unsalted butter
• Mashed Potatoes (optional), cooled
• Muffin pan

Now you see I have two things going on here right? I have flour tortillas, and I have mashed potatoes. Why? Well, I like to try and create new things. I’m glad I used both because they were both really, really good.

For my mashed potatoes, I used a rutabaga that my son brought home last week. He said his classmate’s dad gave it to him because he knows I like to cook and thought I could do something with it. Well, I did. I cooked the rutabaga, along with some russet potatoes, added a bit of milk, butter, and salt to them and mashed them. Let’s just say they were good, and good enough to form a mold into one of my muffin pans.  If you don’t want to try using mashed potatoes in your mold, then just go ahead and use the flour tortillas.

Begin by preheating your oven to 400 degrees. Next, melt one tablespoon of the butter into a skillet, and add in 6 slices of Nueske’s Canadian bacon. Cook on each side for about 2 minutes, then remove it from the heat. Cut them into small rounds using round cutters, or something that is small in diameter. Your goal here is presentation. After all, it’s Mom you are cooking for, remember? Take the remaining Canadian bacon and go ahead and eat it. Nueske’s bacon, and well, all of their product is amazing. This will get you excited as to what is going to come.

Take your scramble egg, and cut those into the same size as your Canadian bacon. Each item should not overlap your muffin tin.

Rub the insides of six of the muffin tins with the remaining butter. Take about 4 tablespoons of the mashed potatoes and place inside one of the muffin tins. Repeat with however many more potato muffins you want to eat. Working with the back of your spoon, form them in the tin, making sure there is a nice pocket. Your goal here is to cook the potato in the shape of the muffin tin so that you can stuff it with the remaining ingredients when it is nice and crisp. Potatoes will take about 15 minutes to stiffen and crisp up.

If you are using just the tortillas, go ahead and take your cut tortillas and place them into the muffin tin that you have rubbed with butter. Tortillas will take about 5 minutes to cook and form into a workable shape.

After they are cooked, fill each cup with the shredded cheese, top with the egg round, and then top with the Canadian bacon.  Place back in the oven and cook another 5 minutes.

Remove, and plate.

The great thing about these breakfast cups is that you can stuff them with your favorite breakfast toppings. A two bite breakfast, these little morsels will have you making them time and time again. Let’s just say that after we had them, we both wanted more. Next time, and that time will be coming by shortly, I am going to fill the entire muffin tray with creations. Simple, fun, and definitely comforting. These breakfast cups are sure to please!