Tomatoes and Bacon Egg Muffins

Materials

cooking spray

6 slices bacon

8 large eggs

1 cup cherry tomatoes, halved

2 tablespoons chopped green onion, or more to taste

1 pinch ground black pepper

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Fabrication

Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces. Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups. Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes. Continue reading →

Baked Brunch Omelet

Materials

1/2 (1 pound) loaf white bread, cut into cubes

1 1/2 pounds Cheddar cheese, shredded

1 cup cubed cooked ham

8 eggs

2 cups milk

1 pinch salt

1 dash hot pepper sauce, or to taste

1/4 cup chopped green onion

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Fabrication

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat. In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan. Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set. Continue reading →

Orange Pecan French Toast

1 cup packed brown sugar

1/3 cup butter, melted

2 tablespoons light corn syrup

1/3 cup chopped pecans

12 (3/4 inch thick) slices French bread

1 teaspoon grated orange zest

1 cup fresh orange juice

1/2 cup 2% milk

3 tablespoons white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 egg whites

2 eggs

1 tablespoon confectioners' sugar for dusting

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