Spring break will be here before I know it and it’s the first year that I don’t plan on sending my 7 year old son to day camp for the week. Since I work from home, it’s a little, let’s just say, distracting, having him home all day with me. As such, I’m trying to not only find fun activities he can do on his own, but I’m also looking for day to day time savers so that I can feel less stressed about what needs to get done in a day. Shaving time off my “chores” allows me to spend those extra few minutes playing and snuggling with my son.
One of the best ways I’ve found to carve out more time for the things I want to do is through recipes. This may sound strange, but when you love to cook and can easily spend hours in the kitchen making meals from scratch, the time goes by in a blink of an eye. Because I don’t want to sacrifice quality, I often have to force myself to either do more simple or even better, make ahead.
As I was browsing the spring inspired recipes online at Vons, I remembered something I had at a brunch baby shower once that I have always wanted to try to make. And it doesn’t hurt that I can save a little money too on groceries since right now you can save $10 instantly when you spend $30 on participating Unilever products like Hellmann’s, Knorr and Lipton.
Bacon Egg cups are nothing new but that doesn’t make them any less cool. I love these because not only are they super easy to make, but you can make a bunch for the week because they freeze and reheat very well. School mornings are busy and I often take the easy way out by serving a bowl of cereal or oatmeal. With this Bacon Egg cups recipe, I no longer have to feel guilty about not serving a hearty warm breakfast.
*NOTE* I added some leftover restaurant steak potatoes from yesterday to these. Feel free to add your favorite usual omelette mix-in like tomatoes, onion, garlic, mushrooms, spinach, bell pepper, jalapeños, etc!
This recipe makes about 9 cups.
1 package of bacon (pre-cooked for extra crispy crust, leave raw for chewier crust)
1 tbsp milk
1/2 cup grated mozzarella cheese
1/4 tsp Knorr Chicken Flavor
2 green onions
chopped cooked potatoes
I’m not a fan of super crispy or burnt bacon but I realize a lot of you are! I left my bacon raw and baked them right into the cups, giving a firm, but still chewy result. If you’d like a crispier crust, fully cook your bacon first to a medium well (NOT CRISPY!). You want it to still be flexible so don’t overcook!
Using a muffin baking tin, line the cups by folding one large slice (if using raw bacon) or if using cooked, cut your bacon in half, and line a muffin cup with 3-4 half pieces. The more bacon you use, the easier the egg cup will slip out of the muffin tin.
[infobox]For easier release, remember to remove the bacon egg cups from the pan shortly after removing from oven – while still hot/warm. If you allow them to cool in the pan, you’ll be faced with a very sticky mess. You can also try using cupcake liners if you like![/infobox]
Preheat oven to 350 degrees.
In a bowl, whisk together eggs, milk, cheese and 1/4 tsp of Knorr Chicken Flavor. (I just crush a cube and keep the remainder in an airtight container to use later). *This is my secret ingredient to making omelettes have that extra burst of flavor for those who aren’t fans of my usual garlic and onions overload – lol!
Stir in the potatoes and onions plus any of your other favorite mix-ins.
Pour the egg mixture in each cup as evenly as possible. I found 6 eggs plus potatoes filled about 9 cups but YMMV. The egg mixture should be just below the top of the muffin cup, don’t overfill!
Bake for about 30 minutes, checking on bacon doneness and desired egg fluffiness. It may take longer or less, depending on how many optional ingredients you have added and how thick your bacon slices are.
This is a partnered post. All opinions remain my own.