Throwback Thursday

Hello everyone!  I know, it's been a quiet week here at Addicted to Recipes.  We went on a little vacation, which meant that the blogging went on vacation too :-)  I'm slowly getting back into the swing of things - and am back today with this week's edition of Throwback Thursday!

This is a great breakfast / brunch - and perfect when you have a house full!  Link to the original recipe in the title below.

Baked Egg Cups

PS, have you voted for me yet?  Would you ,could you? I've been selected to participate in the Melt Magazine Recipe Challenge, and if I win, my recipe for Fresh Spring Rolls will be published in the next edition of the magazine!  Head on over here to vote for Fresh Spring Rolls!

All-American Breakfast Nests

Breakfast has always been my favourite meal of the day.  Before kids, I LOVED going out for breakfast.  For us, it was part of a leisurely weekend, sleep in, go for breakfast, head to the market or wherever the day took us.  Now that we have kids...going out for that lovely, leisurely breakfast is  faded memory.  That's OK though, we have those wonderful memories and are busy making new ones with our brood!

Because I like breakfast, and I get tired of the waffles/pancakes/French toast routine (love them all, but this girl needs a break!) - I was thinking about the Baked Egg Cups that I've made previously, but this time I wanted to substitute bacon for the ham and add in some hash browns too.  There isn't a recipe that I followed, I just winged it.  Here is what I did:

Ingredients:

Hash browns (diced or shredded, I used diced)
Bacon (I used turkey bacon)
Eggs
Cheddar cheese, grated
Salt
Pepper
Red Chili Flakes

Preheat oven to 400F.

Take a muffin tin (regular-sized), spray with cooking spray.  Line the of the bottom of the muffin tins with hash browns (somewhere between 1/3-1/2 cup).  Don't overfill.  If you are using shredded hash browns, press them into the bottom and sides of the cup.  I used the diced, and just lined the bottom of the muffin cups.  Bake for 10 minutes.  Remove from oven.

Reduce oven to 375F.

Put some grated cheddar cheese on top of the hot hash browns.  Line each of the muffin cups with bacon (essentially placing the bacon around the inside edge of the muffin cup), crack an egg and pour it on top of the hash browns/inside the bacon.  Add salt, pepper and chili flakes to taste.  Put in the oven and bake for 14-18 minutes, or until the eggs are done to your preference.  Remove from oven and carefully remove from muffin tins.  Enjoy!

VERDICT:
We quite enjoyed these.  It was nice to have the classic breakfast all in one cup - the hash browns, the bacon and the egg.  And easy to put together - thinking a good brunch idea for when we have company!

Apple Brown Betty Muffins

Apparently I've been on a muffin kick lately.  Well, I do love muffins, and they are easy to eat, especially when you have a baby in one arm/attached to your hip :-)  I know, I should put him down, but he gets so so SO upset, and he's my baby.  It'll pass...I'm already seeing signs of that, at least he'll go to my husband more often (though I am still the favourite).  Plus, they aren't babies for long...I need to get as many cuddles in as I can!

I have been reorganizing my old recipe binder, it was time to buy a new heavy-duty binder and retire the old one.  So that's been one of my projects, as well as adding more tags to the recipes for ones that I haven't yet tried from the collection.  I found the recipe for these Apple Brown Betty Muffins that I clipped from Appeal Magazine in 1998 but never made...and decided now was the time to make them.  Here is the recipe:

3 medium sized apples, peeled and chopped
1 cup rolled oats
1 1/4 cups buttermilk
1 1/2 cups flour
2/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1/4 cup oil
1 teaspoon vanilla
Grated peel and juice of 1 large lemon

Topping:
1/4 cup rolled oats
1/4 cup brown sugar, packed
1 tablespoon butter, softened
1/2 teaspoon cinnamon

Preheat oven to 350F.


In a small bowl, combine apples, oats and buttermilk, let sit for 10 minutes to soften the oats.

In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt.

In a third bowl, combine eggs, oil, vanilla, lemon peel and lemon juice.  Add this mixture to the softened oat mixture and stir well.  Add this mixture to the dry ingredients and stir just until moistened.

Fill greased or lined muffin cups 3/4 full.

Combine topping ingredients in a small bowl and sprinkle evenly over the muffins.

Bake 16-22 minutes, cool in pan before transferring to a wire rack.

Makes 12 muffins.

VERDICT:
These were very tasty muffins.  Tasted so much like apple crisp, a family favourite in our house!  And I loved the hint of lemon in them as well, nice touch :-)  The muffins didn't last long, so that should speak to how much we liked them!

Featured!

What a pleasant surprise to visit a fellow foodie's blog and see the Blueberry Buttermilk Breakfast Cake featured!  It continues to be a hit in blogland! 

Have you given the recipe a try yet?  We had it again last weekend, but with blackberries this time...and again, it was YUM!

This week it has been featured by Miz Helen's Country Cottage at her Full Plate Thursday!  Thanks Miz Helen!
           

Have you joined me on Facebook yet?  Would love for you to do so!

Blueberry Buttermilk Breakfast Cake

Yes, you read it right...cake for breakfast!  I've mentioned before that we are a house that eats a LOT of pancakes, french toast and waffles, and I am still trying to shake up our mornings by adding a few new breakfast recipes into the mix.  This weekend I decided to go with a Blueberry Buttermilk Breakfast cake.  I saw it on Pinterest and it looked good enough to try!  I adapted the recipe from Alexandra's Kitchen.  Here is the recipe:

1/2 cup unsalted butter, room temperature

Zest of one large lemon

7/8 cup + 1/2 tablespoon sugar*

1 egg

1 teaspoon vanilla

2 cups + 1/8 cup flour**

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups fresh blueberries, washed

1/2 cup buttermilk

*Extra 1/2 tablespoon is for sprinkling on top

**Extra 1/8 cup is for tossing with blueberries

Preheat oven to 350F.  In a large bowl, cream butter with lemon zest and 7/8 cup of sugar.  Add the egg and vanilla and beat until combined. 

In a separate bowl, mix together 2 cups flour, baking powder and salt.  Gradually add the flour mixture to the batter a little at a time, alternating with the buttermilk.

In a small bowl, toss the blueberries with 1/8 cup of flour.  Fold the blueberries into the batter.

Grease a 9 inch square baking pan.  Spread the batter into the pan, batter will be thick.  Sprinkle the remaining 1/2 tablespoon of sugar on top of the batter.  Bake for 35-40 minutes or until done.  Allow cake to cool for at least 10 minutes before serving.  Serve warm.

VERDICT:

This was a wonderful change to our usual.  Our 4 year old told me that it is his favourite, even more than ribs (and the kid LOVES ribs) - so that is saying a lot!  He ate more than half the pan!  (sure hope he doesn't get a tummy ache later).  DH and I both enjoyed the cake too, especially since it is served warm.  It's a keeper! And I bet raspberries or blackberries would be tasty in this too.  Oh YUM...I can't wait for berry season!

Baked Egg Cups

Breakfast at our house is quite boring, I am happy eating my oatmeal with raisins and our oldest son likes to have pancakes, french toast or waffles.  Every.Single.Day. Not kidding!  So I have been trying to "shake it up" a bit to save myself from endless pancake flipping (one can only get so creative with pancakes!) and I have found a few new recipes to try.  One of my former co-workers made something like these for us at work one morning, which everyone enjoyed.  I totally forgot about them until I saw a photo of something similar come across my Pinterest screen, so of course I had to add them to my list to try.  With my mother-in-law visiting this past weekend, we had my Mom over for brunch on Saturday (neither my Dad or father-in-law were in town), and I made them for everyone.  Adjust the quanitites based on how many people you are serving, I'm going to include the numbers I used on Saturday.  Here is my adaptation of the recipe:

9 eggs
9 slices of deli meat (I used Schneider's Country Naturals Ham)
Shredded cheddar cheese (or cheese of your choice)
Diced green onions
Salt and pepper to taste

Preheat your oven to 400F.  Spray muffin tin with cooking spray. Lay a piece of ham in each muffin hole, creating a ham cup. Crack one egg per muffin hole. Add salt and pepper to taste.

Bake in the oven for 12-15 minutes, depending on how you like your eggs cooked.  Remove from oven, top with green onions and cheese.  Enjoy!

VERDICT:
This is a SUPER EASY recipe and a great way to change up breakfast.  We served these eggs with hashbrowns, toast and cantaloupe and the meal was well received by everyone!  Next time I might try to add a few more veggies to the egg cups, maybe some peppers (or whatever I happen to have in the fridge), maybe some fresh parsley, and maybe a different cheese. Yum!