Breakfast Cups

Found this recipe on Pinterest last week and decided to make them on Saturday. Original recipe only calls for bacon, eggs and cheese. I added hash browns to the bottom of each cup. I recommend to use aluminum cupcake cups to make cleaning easier. Also, next go around I will place butter pieces ontop of hash instead of at the bottom.

 
Ingredients:

12 strips of bacon
1/2 cup of Sharp Cheddar (divided)
1 1/2 cups Frozen Hash Browns
8 eggs
1/2 Stick of Butter cut into 12 pieces
Salt
Pepper
 
Instructions:

1. Preheat over to 415 degrees. Spray cupcake container with cooking spray, spray them very well.
2. Wrap bacon inside each cup and drop a piece of butter in each cup.
3. Mix hash and 1/4 cup of cheese and fill each cup half way with hash mixture. Bake until bacon has crispy edges. Take out and reduce heat to 350 degrees.
4. In small mixing bowl beat eggs with fork and fill cups 3/4 of the way.
5. Add salt and pepper on top of each egg cup. Then top off with cheese.
6. Bake for about 30 minutes or until eggs is golden brown and they don't jiggle.
7. Take out with a fork and enjoy!

 

If Anyone tries this recipe out, please let me know how they turn out. Or any tricks your tried.

Picadillo

Picadillo is easy to make and a great dish on a cold Winter day. You can make it with ground or shredded beef.

Ingredients:
2 lbs Ground Beef (any)
2 Cups Diced Tomatillos
1 Cup Diced Onion
2-3 Medium Diced Potatoes
2-3 Diced Carrots
3-4 Diced Zucchinis
1 tbsp Garlic Powder
1 tbsp Ground Pepper
2 tbsp Salt
3 tbsp Vegetable Oil
1 Large can of Red Enchilada Sauce

Instructions:
1. In large stock pot, fill half way up with water and boil. I usually add 1/4 onion to flavor the broth.
2. In large bowl blend ground beef, garlic powder, ground pepper and salt. Easier to blend with hands.

3. Make 2-3 inch meat balls with ground beef and slowly place in boiling water. Turn heat down to medium. Cook for about 30-45 minutes or until no longer pink in the center.

4. Take meat balls out and set aside. Place broth in a separate container, we will need it later.
5. In same stock pot add vegetable oil and heat over medium heat. Sauté diced onions and tomatillos until translucent.
6. While sautéing onion and tomatillos, crumble meat balls. Careful, they are hot. Then place into stock pot and cook with onion and tomatillos.
7. Add diced potatoes, carrots and zucchinis.

8. Add broth to stock pot until meat and veggies are covered. I prefer my picadillo to have more broth so I usually add all the broth. Its up to you on how "soupy" you want your picadillo.
9. Slightly cover and boil until potatoes are cooked through.
10. Once potatoes are cooked add 1 can of red enchilada sauce and boil for another 10 minutes then taste for salt. Add more salt if needed. I enjoy making the chili from scratch but with a kiddo and no time, enchilada sauce is much faster and they are both made with the same type of chili.
11. Serve and Enjoy! You can eat Picadillo with corn tortilla chips, warm tortillas or on its own.