Toasty Breakfast Cup

I’m sure that you have to noticed that everyone is coming up with cookie cups, biscuit cup & pizza cup recipes filled with almost everything, well I am no different because the ease of the “cups” is what sparked this idea of mine – toast cups!   Of course I taste tested my recipe on my family and a few house guest one weekend and I have tweaked the crust a bit and added 2 more fillings since then.  As with all new recipes there is a trial and error period until you get them just right – I have made 3 attempts and finally came up with what I think is a really good breakfast that will even work for the crust to be made ahead of time for a quick and easy breakfast.    J   

    

INGREDIENTS  &  INSTRUCTIONS:                            Preheat oven to 350°

CRUST:

1 cup of bread crumbs (you can use plain or seasoned, I used ¾ c plain & ¼ c seasoned)

5 Tbs. of butter melted

3 tsp. of sugar.

In a medium bowl mix together ingredients, it should resemble the texture of a graham cracker crust.    In a normal size muffin tin (6) place about 3 to 4 heaping tsp. of the crumb mix in each cup then press with your fingers or a small spoon around the sides and bottom.   Once I got it pretty much even I then took a very small juice glass (actually it was one of those small glass containers that pimento cheese comes in) and I used that to really press it in hard and smooth it out.    Then place in the oven and bake until the crust is brown.  Take it out and let it completely cool.

FILLING Options:     (I used 3 different fillings in mine)

                Option 1:

3-4 large eggs scrambled

¼ c of green pepper finely diced

¼ c of onion finely diced

¼ to ½ c of real bacon bits or crisp bacon crumbled

Shredded cheese for topping.

*You can use whatever spices or veggies that you like in your Omelets or just make plain scrambled eggs.

                Option 2:

Crack 6 eggs and place one in each baked & cooled cup

Salt and pepper to taste. 

                Option 3:

½  to 1 lb. of sausage

1 3/4 cups of milk

4 Tbs of flour

Brown & crumble sausage in skillet.  Drain but leave a small amount of grease.   Sprinkle 2 Tbs of flour over the sausage and cook and stir until flour begins to brown.  Pour milk in blender and add last 2 Tbs. of flour and blend it a few seconds to mix well then while stirring the sausage, slowly pour in the milk and it will thicken.  Cook and stir for a few minutes, this needs to be very thick.   Remove from heat and let cool for a few minutes stirring occasionally.   Pour into cooled crust cups.

FINISH:

Pour your filling into all 6 cooled crust cups to about ¼ inch from the top (except for the single egg)  Place the filled cups back into the oven and bake them until eggs are done or the gravy is set.  At this time you can take them out and sprinkle with cheese if desired and put them back in the oven until the cheese melts.  When you take them out of the oven let them cool and settle for a minute then run a thin knife around the edges between the muffin pan and crust then gently remove.   If you have any extra gravy you can place 1 or 2 of the filled cups on a plate and pour more gravy over all.   

**NOTES:  

I seldom ever measure so if this isn’t enough OR too much crust you may have to adjust the measurements a little bit.   If you have too much crust mix you can store in a baggie placed in the refrigerator to use later.  To make ahead you can mix up the crust mix and store as just mentioned.  You can also make the gravy the night before or even mix up the omelet mix or scrambled eggs and store in an airtight container just overnight.