"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Breakfast Bowls Recipe

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This recipe for Breakfast Bowls, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 egg
1 slice bacon
1 teaspoon shredded cheddar cheese
Salt and pepper to taste
Options: 1 teaspoon chopped mushrooms, green peppers or onions

Directions:
Directions:
Preheat oven to 400. Spray a nonstick coated muffin tin with cooking spray.

Take one slice of bacon and wrap it around the inside of one cup of the muffin tin, making sure the bacon lies flat against the sides of the cup. The bacon will overlap, but that's okay. (If you are using the optional ingredients, add them now to the bottom.)

Break an egg and let it drop into the middle of the cup. Sprinkle one teaspoon of cheese on top. Add a dash of salt and pepper on the very top.

Bake for approximately 15 minutes. Stick a toothpick in the center to make sure that the yellow is completely done. You will do this for each one you make. When it is done, they should just pop right out of the pan.

If you don't want to use bacon, you can leave it out.

 

 

 

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