Kids Breafast Recipe From Taste of Home

Bacon Breakfast Cups

Bacon Breakfast Cups Recipe photo by Taste of Home

 

 

Prep: 30 min. Broil: 5 min.

Yield: 12 Servings

 

30 5 35               

Ingredients

• 18 turkey bacon strips, cut in half
• 1 cup frozen shredded hash brown potatoes
• 2 eggs
• 2 teaspoons 2% milk
• Dash each salt and pepper
• 2 teaspoons butter
• 1/4 cup shredded Mexican cheese blend
• Chopped green onion and fresh parsley

 

Directions

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp.
• Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
• Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley. Yield: 6 servings.

Nutritional Facts 2 breakfast cups equals 85 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 331 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.

 



Rhubarb Popover Pie Recipe

Rhubarb Popover Pie

 

 

This fabulous spring breakfast "pie" is also delicious when pineapple or even fresh strawberries are mixed in with the rhubarb filling. Yum!—Patricia Kile, Elizabethtown, Pennsylvania.

 

 

 

Rhubarb Popover Pie Recipe photo by Taste of Home

 

 

Prep: 25 min.

 

Bake: 20 min.

Yield: 6 Servings

 

 

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup 2% milk
• 2 tablespoons butter
   
• FILLING:
• 1-1/2 cups sliced fresh or frozen rhubarb, thawed
• 1/2 cup canned pineapple chunks
• 1/3 cup butter, cubedients, so ever
• 1/2 cup packed brown sugar
• Whipped cream or vanilla ice cream, optional

Directions

• In a large bowl, combine flour and salt. In another bowl, whisk eggs and milk.
• Place butter in an 9-in. pie plate; heat in a 425° oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened.
• Carefully swirl the butter in the pan to coat the sides and bottom of pan; add batter. Bake at 425° for 16-20 minutes or until puffed and golden brown.
• Meanwhile, in a large skillet, saute rhubarb and pineapple in butter until rhubarb is tender. Stir in brown sugar; bring to a boil over medium heat, stirring constantly. Pour into the center of puffed pancake; cut into six wedges. Serve immediately with whipped cream if desired. Yield: 6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece (calculated without whipped cream) equals 279 calories, 16 g fat (10 g saturated fat), 109 mg cholesterol, 239 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Popover Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p157

 

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