Eggs for Breakfast!

This week I am going to give you one of the simplest and tastiest breakfast recipes. This egg, bacon and sausage cup can be made a variety of ways and once you have the basic idea you will be able to mix it up and create your own. This breakfast cup is easily transportable and will have everyone in your office drooling! Its packed with great protein and healthy fats and will keep you full until lunch time.

Egg, Bacon and Sausage Cups:

Makes 5 servings

Ingredients:

• 5-10 strips of bacon- super thick cut, you probably only need 1 piece, thinner slices, use 2. 
• Make sure this is quality bacon- Applegate Farms or some local bacon from the meat counter or butcher. 

• 10 eggs- Farm Fresh preferably

• 6 Sausage Links- I use Mild Italian, make sure its good quality, like the bacon, with the least amount of added ingredients. 

• 5 Ramekins or Extra Large Muffin Pan

Directions:

• Line 5-10 strips of bacon on a parchment paper lined baking sheet. Place in a cold oven and heat to 400 degrees for 15 mins. you want the bacon cooked but still flexible. 

Always cook bacon in a cold oven, this will reducing shrinking

• Once bacon is cooked, place on paper towels to soak up excess grease. With the left over grease on the baking sheet, pour a few drops into each ramekin or muffin pan and use a brush or paper towel to grease the edges and bottom. Save the remainder of the grease for future recipes.

• Line the outside of each ramekin or muffin pan with 1-2 pieces of bacon depending on the thickness of the bacon. 

• Crack two eggs into each ramekin or muffin pan.

Bake on 350 degrees for about 25mins. You want the whites to be mostly cooked while the yolks remain runny. If the white look uncooked put back in the oven for 5 min increments until desired doneness. This is also done if you prefer your yolks cooked through.

**If you are planning on reheating this in the microwave, you want the eggs slightly under cooked so when reheated the yolks won't cook through and you can still have the runny deliciousness.

• Cook sausage links on grill or on saute pan over med- med-high heat until cooked though. 

• Once cooked, slice up links and add a couple pieces to individual packaged egg cups. 

•  Reheat in the microwave for about 1 min. Cut open and enjoy!!

Variation: 

• Usually when I do this, I will cook some ground sausage and put a tablespoon in the bottom of the cups but you don't get as much protein this way and I find that adding some of the sliced sausage in the tupperware with the cup works just as well. 
• If you don't like over easy eggs you can add a scramble mixture instead of the whole eggs. Feel free to add some onions or spinach or other veggies to you scramble mixture. 
• This can recipe can easily be doubled if you are cooking for two people. 

Just for fun!!

This past weekend my husband and I went took our dog (daughter), Walker to Bark-in-the-Park to take watch the Braves take on the Mets. Even though its been unseasonably cold and rainy in GA the sun came out and we had a great time! Take a look at our family portrait! Walker was such a good girl and we can't wait to go back next year!