Jul 21, 2009

Baked Country Breakfast Cup

This slow baked eggy breakfast cup is a really delicious and comforting meal, and can be served at other times of the day too! Try homemade salsa and tortilla for an extra homey touch! Recipes for homemade salsa can be found in Rouxbe cooking school and for flour tortilla can be found in Epicurious.


6 flour tortilla
1 small red pepper, finely chopped
6 slices bacon, cooked and crumbled
6 fresh eggs
1 tsp. Italian seasoning
salt and pepper to taste
3 tbsp. salsa
6 tbsp. shredded Italian cheese


1. Lightly grease six individual baking dishes or deep muffin cups.

2. Press tortillas into each cup, folding to fit.

3. Mix red pepper and bacon and divide among baking cups.

4. Gently break one egg into each and sprinkle with seasonings.

5. Bake at 375F for 15 to 20 min. until whites are set and yolks are still soft.

6. Spoon salsa and cheese over top of eggs during last 5 min. of baking time, and cover loosely with foil during last 5 min. to prevent over-browning.

Bon appetite!

1 comment:

It is nice to hear from you!