Bacon, Egg & Cheese Cups

This bacon, egg and cheese recipe is perfect for everyone! Dieters, low “carb”-ers, bacon lovers, paleo followers, gluten free fanatics!  3 simple ingredients evolve into these beautiful, hand held muffins for an easy breakfast on the go.  Or serve them at a brunch and wow your company.  Either way, you’ll want to whip these up….like now!  And, I dare you to eat just one.  Make that a double dare!

Bacon, Egg & Cheese Cups

Ingredients:

12 eggs
a splash of half & half or milk (about 2 Tablespoons)
3 slices bacon,cooked crisp and chopped
2 scallions chopped
1/2 cup shredded cheddar, plus a little more to sprinkle on top
1 Tablespoon, melted butter to grease muffin tin plus Non stick spray

Directions:
  1. Generously spray a 12 cup muffin tin and use a pastry brush to brush with melted butter.  This is important or your eggs will stick.
  2. Beat eggs in a bowl.  Add cream or milk.  Stir in cheese.  Sprinkle with salt and pepper.
  3. In the bottom of each muffin cup, sprinkle in some of the chopped bacon and scallions.
  4. Pour the eggs evenly into each cup and add a little sprinkle of cheese to the tops.
  5. Bake at 350 for 20-25 minutes.
  6. Let cool just a minute or 2 and then use a sharp knife around the edges and release muffins. Lay on sides in the tin to cool a bit.  Remove to platter.
  7. Can top with extra scallions, salt and pepper to serve.

Each one is only about 120 calories! WOW!!!!!!

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STRAWBERRY SHORTCAKE CREPES!!!!!!

 

 

IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE
 SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR
BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL
ALONG!

THIS MONTH, I RECEIVED DEBBIE DOES DINNER HEALTHY

I CHOSE TO MAKE HER FABULOUS CREPE RECIPE!  THANKS FOR THIS AMAZING RECIPE, DEBBIE!
CREPE RECIPE:  ADAPTED FROM DEBBIE DOES DINNER HEALTHY
Crepes


1 1/4 cup milk (I needed 1 1/2 cups milk for proper consistency)
1 cup flour
pinch of salt
2 tbsp. sugar
1 tbsp. vanilla
3 eggs

Add all ingredients to a blender.  Blend until smooth and no lumps remain.

Preheat a crepe pan or non-stick pan on medium heat. 
Spray with coocnut oil (available at Trader Joe’s) or cooking spray. Pour a small amount (scant 1/2 cup) of batter into pan while
swirling around to make it thin in an even coat.  Place pan back on heat
and cook for 30 – 45 seconds on the first side, then flip and cook for
about 10 – 20 seconds more until done.


Fill with your favorites: nutella, bananas, strawberries, whipped cream, eggs, etc! 

Baked Margarita Chicken Wings

Crispy baked chicken wings with a margarita glaze and a smattering of salt are the perfect way to celebrate National Margarita Day!

Did you know that just about every day has been designated as the nation something or other day related to food? It’s a little silly, but some are definitely worth celebrating. Today, a group of friends and I are celebrating National Margarita Day – probably one of the very best days there is!

I didn’t really feel like making an actual margarita though, since I already posted a few cocktail recipes this month (my blackberry-basil margarita and this awesome color changing cocktail). I’ve had chicken wings on my mind ever since Eat the Love posted a whole week of chicken wing recipes last month (more specifically since the second I first laid eyes on his Korean Fried Chicken Wings, which I plan to make very, very soon), so it seemed like a natural choice to make Margarita Chicken Wings!

These wings are baked at high heat until they’re perfectly crisp before getting slathered with a sticky, sweet, citrusy glaze. Since no margarita is complete without the salt, a smattering of crunchy sea salt is the perfect finishing touch. These are so easy to make and are such a fun dish to serve at a party or perk up a weeknight dinner. They’re also dangerously good – we gobbled them right up!

(These wings are delicious with just the glaze but if you like to spice things up, they’re also great with a splash of hot sauce. My instinct was to grab a bottle of Cholula, which you can see below, but I was wrong. We both thought they were way better with Tabasco, which is thinner and more vinegary.)

Baked Margarita Chicken Wings

Most of the alcohol in the margarita glaze will evaporate during the cooking process, but if you prefer to cook without it you can substitute ¼ cup of water.

Author: Lauren Keating

Serves: 6

Ingredients

  • 24 chicken wing pieces
  • ¼ cup tequila
  • ¼ cup honey
  • 2 limes, juiced
  • 1 orange, juiced
  • 1 lemon, juiced
  • coarse sea salt
  • Hot sauce (like Tabasco or Cholula) for serving, if desired

Preparation

  1. Heat oven to 450ºF. Line a baking sheet with foil and set a baking rack on top.
  2. Sprinkle the chicken wings with a little salt and arrange skin-side up on the baking rack. Bake for 30 minutes, or until the skin is crisp and the chicken is cooked through.
  3. Meanwhile, in a small saucepan bring the tequila, honey, and juices to a simmer. Let simmer 10 minutes.
  4. Brush about half of the glaze onto the wings; cook another 10 minutes, or until the wings are golden brown. Remove from the oven and brush with remaining glaze. Sprinkle with coarse sea salt.
  5. Serve with hot sauce, if desired.

Nutrition Information

Calories: 340 Fat: 12.2 Carbohydrates: 15.2 Fiber: 0.8 Protein: 44.9

3.2.2265

If you love margaritas, be sure to check out all of these National Margarita Day posts from my friends! From drinks to desserts, we have all of the bases covered. 

Margaritas:

Margarita Bites:

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