First meal from the new kitchen – breakfast!
We had the first “official” meal from the new kitchen this weekend. (I did use the crockpot for a few meals last week as the remodel finished up, but I’m not counting those since we were transitioning and didn’t use any of the new appliances.)
The first meal was . . . drumroll, please . . . a simple breakfast.
These snazzy little breakfast bites looked easy, elegant, intriguing — and that’s how they became the first dish out of the new kitchen.
I made a couple of tweaks to the original recipe, substituting sausage for bacon and adding a little cheese.
They were so tasty I think I have a new contender for holiday breakfasts. Try them next time you want to serve something a little different, but with no fuss required!
Adapted from Martha Stewart, Everyday Food, September 2010
(Makes 6 breakfast cups)
3 tablespoons butter, melted
6 slices sandwich bread (white or wheat)
Cooked bulk sausage (about 6 heaping tablespoons; I browned an entire pound and froze what I didn’t use)
Shredded cheese (your choice; I used a Mexican blend inside the cups and an Italian blend sprinkled on top)
Course-ground pepper from mill and Mediterranean sea salt, to taste
Brush a little melted butter in 6 cups of a standard-sized muffin tin (if using a 12-cup tin, stagger so you are using every other cup).
Flatten slices of bread slightly with a rolling pin and then cut into rounds that are about 4 1/4 inches in diameter (you can use a cookie cutter, or do what I did – trace around an upside-down bowl with a sharp knife). Cut each round in half.
Line each muffin cup with two halves, overlapping and pressing bread against inside of cup to mold it into shape. Edges should extend slightly above edge of cups. Brush inside and edges of bread cups with remaining butter.
Place cooked, crumbled sausage in each cup and sprinkle with a teaspoon or so of shredded cheese.
Gently crack one egg into each cup over sausage and cheese. Sprinkle with salt and pepper.
Bake at 375 degrees for 20 minutes. Top each cup with a little more cheese and bake 5 additional minutes.
Remove from oven; let cool slightly and run knife around edge of cups to loosen.