Savory Breakfast Cups

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I am sad to admit that I am not a planner.  I don’t usually have my meals planned a week in advance, I don’t keep a list of to-do’s on my bedside table.  I pretty much fly by the seat of my pants, starting a million tasks but finishing none because, well, that’s just how my mommy brain rolls.

Usually, when I wake up in the mornings, I stumble downstairs to the kitchen, make a coffee and a breakfast sandwich or some other quick breakfast for my hubby (occasionally, if I press snooze enough, this might entail ripping a banana from the bunch and serving it next to his coffee 🙂 ). Now, time to wake my little monsters (10 year old Wyatt and an 8 year old Henry).  There is usually a fair amount of scrambling to find this or that (i.e. searching for matching socks, because among the things I rock at as a mother, sock matching is definitely not one of them).  Couple all of this with some brotherly banter before the boys settle down with something that suites their simple tastes for breakfast that morning – usually a bowl full of mom-guilt (you know the kind, cold cereal, oatmeal packets, etc).

BUT, every once in a while, the stars align and I actually PLAN – pre-making our breakfasts BEFORE our week begins.  Such a novel idea.  SERIOUSLY!!! PURE BLISS! I am almost excited (I said almost) to wake up and pop something in the microwave for 30 seconds and have a delicious, protein filled breakfast for my family.

These breakfast cups are so delicious.  I created this recipe while my husband and I were on the Whole 30 diet. They tasted so naughty when we were accustomed to eating so healthy, but they aren’t, at all! They are packed with vitamins and protein. My husband always gets so excited when I make them and if I happen to make them on a day he is home from work, he will eat one or two for every meal.  He can not stay out of them.  I also made them for a catered brunch at our church for the community youth pastors and got RAVE reviews.   They are savory with a tiny touch of sweetness from the potatoes (which might seem a little odd, but its pretty fabulous).  I would highly suggest making a double batch of these if you have any big eaters in your family and are planning to have some leftovers for the week.

 

Ingredients:

3 medium-sized sweet potatoes (the kind with light brown skin and white flesh)

1 medium onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 package prosciutto (If you are wanting to stay Whole 30 compliant, be sure to check your ingredients -we found ours at Costco and Trader Joe’s with just pork and salt).

8-12 eggs (one egg per cup – most packs come with 8-12 slices of prosciutto)

1/4 cup milk (omit for Whole 30/Paleo)

Salt

Black Pepper

Garlic Salt

 

Directions:

 

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Preheat oven to 350F degrees.  Peel sweet potatoes.  Using a food processor, shred potatoes.  If you don’t have a food processor, chop the potatoes into small pieces.  Heat 2 tbsp. your favorite cooking oil (I LOVE avocado oil) in a large heavy-bottomed pan on Medium-high heat.

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Do a sizzle test to make sure that the oil is hot enough.  Add potatoes, peppers, garlic onions and seasonings. Wait for several minutes before checking the bottom of the potatoes to see if they are golden brown.  Once they are crisp and brown, go ahead and turn them.  The potatoes will not take too long to cook thoroughly.  You don’t want them to get mushy.  Be sure to taste them at this point. Season them until you feel like they would taste great alone.  Continue to stir the potatoes every few minutes until they have a good brown color mixed throughout.

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Next you will want to pull the prosciutto apart.  It is pretty hard to separate without tearing but if it does tear, now worries.  Lay one piece of prosciutto in each cup of your cupcake pan (I could not live without my Demarle silicone cupcake pan.  NOTHING will stick to it.  If you are using a regular metal pan, be sure to use  non-stick cooking spray or cupcake liners or those babies will never come out.)

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Place your cooked hashbrowns inside the cups on top of the prosciutto.  Fill the cup but don’t pack it down.

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Beat an egg for each cup you are planning to fill.  Add about 1/4 cup of milk (again omit for Whoke 30/Paleo) and a little salt and pepper.  Whisk together.  Using a 1/3 cup measuring cup, fill each cup almost to the top with egg.  The egg will sink down under the hashbrowns so you may have to come back and top them off.

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Bake at 350F for 20 minutes.  Check to see if the centers of the egg cups are firm and not still runny .  If they are still runny, cook for 2 minutes at a time until they are firm (unless they are considerably runny, then add several minutes.)  Mine took 26 minutes total this last time but it will vary based on slight differences in oven temps and pan material so just keep your eye on it toward the end.

Let stand at room temperature for 5 minutes until they are cool enough to handle.  Remove from pan and serve warm.  I usually put the leftovers in a big gallon Ziploc and then reheat them in the microwave for a fast, delicious breakfast.

 

Savory Breakfast Cups (Whole 30 Friendly)

  • Servings: 8-12
  • Difficulty: Easy
  • Print

Ingredients:

3 medium-sized sweet potatoes (the kind with light brown skin and white flesh)

1 medium onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 package prosciutto (If you are wanting to stay Whole 30 compliant, be sure to check your ingredients -we found ours at Costco and Trader Joe’s with just pork and salt).

8-12 eggs (one egg per cup – most packs come with 8-12 slices of prosciutto)

1/4 cup milk (omit for Whole 30/Paleo)

Salt

Black Pepper

Garlic Salt

Directions:

  1. Preheat oven to 350F.  Peel sweet potatoes.  Using a food processor, shred potatoes.  If you don’t have a food processor, chop the potatoes into small pieces.  Heat 2 tbsp. your favorite cooking oil (I LOVE avocado oil) in a large heavy-bottomed pan on Medium-high heat.
  2. Do a sizzle test to make sure that the oil is hot enough.  Add potatoes, peppers, garlic onions and seasonings. Wait for several minutes before checking the bottom of the potatoes to see if they are golden brown.  Once they are crisp and brown, go ahead and turn them.  The potatoes will not take too long to cook thoroughly.  You don’t want them to get mushy.  You will want to taste them at this point. Season them until you feel like they would taste great alone.  Continue to stir the potatoes every few minutes until they have a good brown color mixed throughout.
  3. Next you will want to pull the prosciutto apart.  It is pretty hard to separate without tearing but if it does tear, now worries.  Lay one piece of prosciutto in each cup of your cupcake pan (I could not live without my Demarle silicone cupcake pan.  NOTHING will stick to it.  If you are using a regular metal pan, be sure to use a good amount of non-stick cooking spray or cupcake liners or those babies will never come out.)
  4. Place your cooked hashbrowns inside the cups on top of the prosciutto.  Fill the cup but don’t pack it down.
  5. Beat an egg for each cup you are planning to fill.  Add about 1/4 cup of milk and a little salt and pepper.  Whisk together.  Using a 1/3 cup measuring cup, fill each cup almost to the top with egg.  The egg will sink down under the hashbrowns so you may have to come back and top them off.
  6. Bake at 350F for 20 minutes.  Check to see if the centers of the egg cups are firm and not still runny .  If they are still runny, cook for 2 minutes at a time until they are firm (unless they are considerably runny, then add several minutes.)  Mine took 26 minutes total this last time but it will vary based on slight differences in oven temps and pan material so just keep your eye on it toward the end.
  7. Let stand at room temperature for 5 minutes until they are cool enough to handle.  Remove from pan and serve warm.  I usually put the leftovers in a big gallon Ziploc and then reheat them in the microwave for a fast, delicious, hot breakfast.

 

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Aebleskivers – Dutch Pancakes

nutella filledjelly filledHappy New Year!!!  I hope you have all had an amazing time celebrating with family and friends. We spent the countdown at home this year with our 2 boys.  This was the first year that they actually made it until midnight (or technichally the first year that we haven’t tricked them with the East Coast countdown.. heehee).  We had a fondu night complete with cheddar beer fondu, beef broth fondu (for steak) and my favorite, chocolate fondu with lots of fruit and donut holes for dipping.  It was such a fun night full of games, music and of course food.

Breakfast consisted of bacon, eggs and these delicious gems called Aebleskivers [pronounced eb-el-skee-vers].  These Dutch pancakes do require a special pan if you want to make them round (you can technically just cook the batter flat on a skillet), but if you have the chance to pick one up, you are in for a treat! pan I purchased mine (actually my sweet momma bought it for me) from World Market.  I understand William Sonoma and Amazon also sell them.  These are to die for!  They are slightly crisp on the outside and dense yet fluffy on the inside.  Generally, they are served rolled in powdered sugar with some kind of fruit preserves (or Nutella).  You can also just serve with butter and syrup.  I like to pipe preserves or chocolate into the center of the pancake for a little extra wow factor.

Historically, Aebleskivers were made in hammered copper pans but today, the pans are generally made from cast iron or aluminum with a non-stick coating.  You will also want to have something to turn them with.

stick I used a little wooden stick I had for making caramel apples.  You can also use a chop stick, a fork or even a knitting needle if you really want to do it like  a pro.

These are such a fun treat! They are a blast to make and even more fun to eat.  There are several different recipes online, most call for either yeast or baking powder as the leavening agent.  I can’t wait to try the yeast ones but the baking soda ones apparently require a little less effort.

Ingredients:

2 1/2 cups all-purpose flour

6 Tablespoons sugar

5 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 large eggs

2 cups milk

4 Tbsp melted butter

Directions:

dry ingIn a mixing bowl, mix all the dry ingredients together (flour, sugar, baking powder, cinnamon, and salt).  wet into dry ingIn a separate bowl, whisk butter, milk and eggs together.  Add liquids to dry ingredients until evenly moistened.

butter panfill cups

Place aebleskiver pan over medium-low heat.  When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

first turn

Cook for approximately 1 minute then poke your dowel (or whatever you are using) into the center of the batter and pierce the bottom.  Gently pull shell to rotate pancake until about half the cooked portion is above the cup rim and uncooked batter flows down into the cup.

turn all

ballsCook until crust on  bottom of ball is again firm enough to pierce then rotate ball with skewer until ball is closed.  Continue cooking, rotating the ball if needed until the batter in the center is completely cooked.  You will want to pull one of the pancakes apart slightly to test the center.

fill nutella

rolled in psAt this point, you can pipe filling into the center.  Roll in powdered sugar if desired.  Serve warm.

Aebelskivers

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients:

2 1/2 cups all-purpose flour

6 Tablespoons sugar

5 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

2 large eggs

2 cups milk

4 Tbsp melted butter

Directions:

  1. Mix all dry ingredients together in a bowl.
  2. Mix all wet ingredients together in a separate bowl.
  3. Pour wet ingredients into the dry ingredients and stir until completely combined.
  4. Heat pan on medium-low heat until hot enough to make a drop of water dance.
  5. Using a 1/8th measuring cup or ladle, fill each half sphere in your pan almost to the top.
  6. Let cook for approx. 1 minute or until a good crust forms on the bottom of the pancake
  7. Pierce your skewer into the bottom of the pancake and swipe it up, turning it 1/4 of a turn so that the batter once again fills the half-sphere.
  8. Let cook for at least another 30 seconds before turning again to complete the ball.
  9. At this point, you will just keep cooking and turning until the inside of the ball is completely cooked (you can test this by poking with a toothpick or splitting one slightly and peeking inside.
  10. Remove from pan.
  11. Pipe with filling if desired.
  12. Roll in powdered sugar.
  13. Serve warm.

I found this recipe here http://www.myrecipes.com/recipe/danish-pancake-balls-aebleskiver.