Tag Archives: bacon

Egg Breakfast Cups

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Bacon & Kale Cheesy Egg Cups – Part of a Successful Weekly Meal Plan
Yield: 12 individual egg cups Temp: 325° (f) Cooking Time: 25 minutes Prep Time: 15 minutes  

Ingredients – Equipment Needed
undefined 1 head kale, chopped
undefined 5+ strips bacon, cut/crisped (save some bacon grease for cooking the kale)
undefined 12-14 eggs, medium to large
undefined ½ cup combined, shredded Parmesan & mozzarella cheese
undefined Kosher salt/pepper to taste
undefined 12 pan muffin tin
undefined Parchment paper or cupcake liners
undefined Skillet
undefined Canning funnel

Step 1: Preheat oven to 325° (f) and prep the muffin tin with liners. Set aside. My best advice for still intact, non stick egg cups is to use parchment paper by making your own muffin tin liners or purchasing liners that are specifically made from parchment paper. Making your own is super simple and here is a really quick cool video I found on the interwebs by Cooking with Manuela on how to make your own. If making your own is not your thing, I use these from Paperchef all the time and I 100% swear by them *not a paid ad

Step 2: Dice bacon and crisp in a pan. I use a cast iron skillet, but any pan will do. Make sure to drain the fat (but save it!!) while cooking to ensure a good crisp on the bacon. Once crisp, remove from pan and set aside.

Bacon rendering in a cast iron skillet.

Step 3: Wash, dry, and remove kale from stems. Chop and place in skillet with a tablespoon of the reserved bacon fat. You can omit and use olive oil or any oil of your choosing. Kosher salt and pepper to taste. Saute until desired wilt or crispness has been achieved, add back bacon and toss for a few minutes. Remove from heat and set aside.

Step 4: Crack and whisk eggs with kosher salt and pepper. Set aside. Fill each muffin tin with a tablespoon of bacon kale mixture. Sprinkle shredded cheese mixture on top.

Step 5: If you have a canning funnel, I would totally use it because it will help to eliminate any drips or spills, which in turn makes egg cup removal from the muffin tins a bit tedious… the funnel helps keep everything in the cup where it needs to be. If not, use a large spoon or ladle and fill each muffin tin ¾ full.

Step 6: place in a 325° (f) preheated oven for 25 minutes. Serve and enjoy immediately or do as I do and store in airtight containers in the fridge for your meal planning win during the week.

Additional Ingredient Options: Here are some additional examples of breakfast egg cup variations I’ve made this year:
undefined Broccoli, bacon & goat cheese
undefined Kale, sweet peppers, & cheddar cheese
undefined Sweet peppers, zucchini, sausage & Parmesan cheese

A Note About The Ingredients I Use:
The eggs in this recipe and all recipes I create are made from the chickens I raise. They are fed organic feed in addition to all of the organic produce scraps from my kitchen and all that nature has to provide for them in my pasture. All other ingredients I do my very best to source locally if it does not come direct from my homestead (i.e. the produce & meats) as well as organic and non-gmo options. These recipes do not need to be local & organic but this is what I chose to do for my family.

The Story: I’m a fulltime remote employee for a global tech giant, I wrangle two very active boys and husband daily. The dog needs walking & the chickens need food. The land needs tending and there are only so many hours in a day, then you need to eat. This year I’ve decided to reinstate meal planning and meal preparation. Egg cups – the first installment of that plan. I’m typically (when Covid-19 doesn’t have us stuck at home) on the go, tacking on 120+ miles a day in the car in addition to meetings, kids activities, tending to the homestead, trying to stay physically fit and all the things life has to offer. In my back to basics journey I’ve made deep strides to improve the health in my life and I don’t want to hinder the progress by eating crap on the fly. Having good for you, fueling meals ready on the go is key for success in my day to day. This recipe makes 12 egg cups for me for the week. I warm up 2 egg cups a day from Monday through Saturday for my breakfast. Sundays are left for meal planning and meal prepping. I’ll be 100% honest, these are best the moment they come out of the oven and look a little sad on day two, but the taste is still delightful and fills me up on the go. So, here’s to your meal planning success, Egg Cups!

Autumn Butternut Squash Bisque

Autumn Butternut Squash Bisque

Anyone who tells a lie has not a pure heart, and cannot make a good soup. ~ Ludwig van Beethoven

This is an oldie but a goodie. I posted this last year right before Halloween but I was without a blog. I felt it only appropriate to bring it out of archive history for another year of sharing… especially since the weather of fall has finally rested upon us and winter is around the corner. Chilly evenings deserve a giant bowl of soup! What better soup to serve than a healthy hearty bowl of butternut squash bisque. Enjoy!
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It’s a chilly late afternoon before Halloween. Pumpkins are being carved, last-minute touches are applied to costumes, candy is stocked up, and a fragrant pot of butternut squash bisque soup is simmering on the stove.

Autumn and winter are my favorite seasons. I favor the crisp air and the scent of chimney near dawn or dusk. Who doesn’t welcome an extra hour of sleep! Nostalgia sets in while watching timeless holiday cartoons on TV (It’s the Great Pumpkin Charlie Brown, A Charlie Brown Christmas; Frosty the Snowman, Rudolph the Red Nosed Reindeer). Multi-hued leaves are littering lawns and sidewalks. I look forward to lazy, stormy days cuddled with a blanket and hot chocolate. What I love most during this time of year is the food; hearty, finger licking delectable holiday traditions and seasonal creations cooking up in kitchens everywhere.

As soon as the weather turns, it’s time for soup. Autumn Butternut Squash Bisque is one of my favorite soups to kick off the season. It’s relatively quick and easy to make; healthy for you; and overall its taste reminds me of the cooler seasons wrapped up in a bowl.

* organic
^ local
# homemade

Autumn Butternut Squash Bisque
■ 1 large butternut squash – peeled & chopped in uniform pieces *^
■ 2 medium potatoes – peeled & chopped in uniform pieces *^
■ 12 fresh sage leaves *^
■ 4-6 strips bacon *^ (can sub pancetta, salt pork,or NO pork at all to make vegetarian)
■ 1 shallot – diced *^
■ 3 cloves garlic – diced *^
■ 6 + cups chicken stock *^# (can sub vegetable stock to make vegetarian)
■ Kosher Salt / Pepper to taste
■ Olive oil for cooking ^
■ 1, 6 quart pot (recommended when using a large squash)

Optional
■ ½ cup cream to taste *^
■ 1 tsp red pepper flakes for heat
■ ¼ cup goat cheese for topping *^#

Step 1: Start off with a large butternut squash and two medium-sized potatoes. Peel and chop the squash and potatoes. Try to keep your pieces the same size for an even cooking time. Set aside.
butternut squash bisque

butternut squash bisque

butternut squash bisque

Step 2: Next, cut into strips, 4-6 pieces of bacon. You can substitute pancetta or salt pork. You can omit pork all together. Next dice one shallot and 2-3 cloves of garlic. Heat enough olive oil to cover the bottom of your pot (roughly 2-3 tablespoons). Add in the bacon, rendering the fat for a couple of minutes. Then add in the sage, shallots, and garlic. Be careful not to let the garlic burn or your soup will be bitter.
butternut squash bisque

butternut squash bisque

Step 3: After the bacon has cooked down, the sage wilted, and the garlic and shallots caramelized, add in the squash and potatoes. Saute the vegetables until they are soft. Once the vegetables are soft, slowly add in 6 cups of chicken stock and bring to a light rolling boil.
butternut squash bisque

butternut squash bisque

Step 4: Lower the temperature to a simmer once the liquid has come to a boil. Stir the ingredients and skim the top occasionally. Simmer for roughly 45 – 60 minutes. Take off of heat and let cool for 5-10 minutes. Use a hand mixer to blend all ingredients to a silky consistency. Salt and pepper to taste; at this time you may also add in red pepper flakes and heavy cream if you prefer a little heat and creamier texture to your soup.
butternut squash bisque

Serve in a bowl and top with your favorite goat cheese crumbles and a loaf of some crusty sour dough bread…enjoy!
butternut squash bisque

Original post written by The Sustainable Sweet & Savory Gourmet on November 11th, 2011 at site: http://thesustainablesweetandsavorygourmet.wordpress.com/2011/11/08/autumn-butternut-squash-bisque/