Sitting here thinking of what to have for breakfast and knowing I need to blog soon. This week was my 10th anniversary of writing my food blog. I was going to post a “yeah me” post but it was a crazy week and I just didn’t have the time. I am on the board, actually the secretary, of a local charity. We put on our only fundraising effort every June for the last 22 years. Plus I play in the tournament so it’s kind of a crazy week/month in preparation, last minute details and everything else that goes into it. It’s a lot of work but very rewarding.
Now we focus on what worked, what didn’t and what do we need to do to improve. I think our follow up meeting is just as important as our tournament itself. Even after all these years there are always things we could do better. Luckily we have some amazing supporters, awesome volunteers and our golfers are the most loyal fans of the tournament. We are truly fortunate and I am grateful.
Sitting here across from my husband, I mention that I was hungry, he gets excited and asks if I want to go to breakfast. I responded well I was hoping you would make me something. His comment “I would love to make you something” he still hasn’t moved yet. We’ll see how this goes. In the meantime I posted about this egg cup several years ago and It was very tasty and pretty easy to make. I love when things come together plus they are super cute and would be great not only for breakfast or brunch but sitting on a buffet table. Update: husband went outside to work in the garden without making me breakfast. insert sad face here, guess it’s fend for myself.
I was using leftover hashbrowns so I didn’t have enough to fill all 12 cups.
Shredded Hashbrown Egg Cups
- 1 muffin tin
- frozen hash browns thawed and squeezed of all their water use enough to fill 12 cup muffin tin about 1/2 full
- 12 eggs room temperature
- 6 slices bacon or you can use ham or Prosciutto
- Kosher salt and black pepper 1 teaspoon salt, ½ teaspoon pepper
- ½ teaspoon sweet Paprika
- 1 teaspoon fresh rosemary chopped
- Chives for garnish
- In a small to medium bowl, mix the paprika, rosemary, salt and pepper. Add the dried hashbrown potatoes and mix well.
- Spray your tin well. Add hash brown mixture, the bottom matters more than the sides, but you want an indent so the meat and egg fit in. Bake at 375’ for about 30 minutes.
- remove from the oven and place the meat you are using in the center. If bacon slice in half and then half again; crisscross them. They can hang over a little. Crack an egg in a small bowl and then carefully transfer them to the each tin.
- Bake for 10-15 minutes, I watched them because I wanted the whites cooked but the yolk runny. There is a fine line so cook to how you like your eggs. Scrape around the edges to release.