Breakfast Cups and Scones

My friend is prego with a sweet little boy and I helped throw her a baby shower brunch this past weekend. I wanted to make easy finger food {even though I really wanted to do a crepe bar} and this was the result:

Breakfast Cups and Scones served with Salsa and Strawberry Freezer Jam

Everyone loved them and wanted the recipes. They are both fast to make and versatile.

Breakfast Cups
{This recipe based from Grandma Thorup.}
Makes 12 servings

3 cups cooked rice (I know it sounds weird, but it's good and unexpected)
1 1/2 cups shredded cheddar cheese, divided
1 (4 ounce) can diced green chilies
1/3 cup milk
4-5 eggs, beaten
1 tsp cumin
1 tsp salt
1 tsp black pepper

Optional ingredients: pimientos, ham, sausage, green onion, tomatoes, olives, mushrooms, bacon, crushed red pepper (be creative)

Combine all ingredients, including just 1 cup of cheddar cheese, in a bowl and mix. Evenly divide mixture into 12 greased muffin tin. Bake at 400 degrees F for 15 minutes or until egg is set. Remove from oven and sprinkle remaining 1/2 cup cheese on top of muffins.

*These are an easy grab-and-go breakfast. They also freeze well. You could make a large batch and stick them in the freezer for fast breakfast foods for kids headed out the door.
**I typically add even more cumin, I love that stuff, and salt. I like flavor.

{I have one that I usually use, but decided to branch out and found THIS RECIPE from easy and lighter than the one I previously used. It's a keeper. This recipe is just a base, so you can add whatever you want to it.}

3 cups all-purpose flour
1/2 cup white sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup butter
1 egg, beaten
1 cup milk

Optional ingredients: craisins, raisins, chocolate chips, walnuts, pecans, slivered almonds, sunflower seeds, 1 tsp cinnamon {I added craisins, walnuts, and cinnamon}

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl and stir into flour mixture until moistened. (add more flour until the dough is workable by hand) Turn dough out onto a lightly floured surface and kneed briefly. Roll dough out into a 1/2 in thick round. Cut into 8 wedges. (I made my into a rectangle and cut smaller triangles) Place on prepared baking sheet. Bake 12-15 minutes or until lightly browned. Awesome served with lemon curd or freezer jam.

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