Savory Bites Recipes

 

EGG MINI MUFFIN (Watch Video!)

 
 

Oven: 350 F 
Spray a 12 well classic cupcake pan with nonstick cooking spray.
12 thin slices white bread, such as Pepperidge Farms Very Thin White bread.

1 lb turkey or pork bacon, finely chooped
2 cups grated cheese
10 large eggs.

In a 10-inch skillet, cook the bacon over medium-high heat, stirring occasionally, until crispy, about 12 to 15 minutes.  If using turkey bacon, turn off the heat and leave the bacon in the pan to keep it warm. If using pork bacon, drain it on  paper towels.

In a medium bowl, beat the eggs until fluffy. Stir in the grated cheese, then add the cooked bacon and mix thoroughly.

Nestle a slice of bread in each of the wells, pressing down to make sure the bread fits snuggly in the bottom of the pan. The bread will not fill the entire well and it may even poke up above the lip of the pan 
Bake until cooked through, 18 - 20 minutes. To achieve a creamy texture, remove these muffins from the oven when the eggs are still a bit jiggly. They will continue to cook after they come out of the oven. There’s no need to let them cool, though. Just loosen the edges with a table knife and serve with a side of seasonal fruit, or as part of a larger breakfast buffet.

I prefer the bread from Pepperidge Farm for these savory recipes, as it is very thin.  Pre-chopping bacon prior to cooking coking cuts down on your prep time (and ensures that your family doesn’t sneak bacon strips prior to the presentation of your masterpiece. I prefer to use turkey bacon here because it does not need to be drained of fat. I also have a soft spot for the cheddar cheese made in Grafton, Vermont, but choose your favorite cheese and you can’t go wrong.

 

Huevos Rancheros

 

rancheros

 

Oven: 350°F
Prep time: 20 minutes
Baking time: 25 to 28 minutes
Yield: 12 cupcakes

Nonstick cooking spray, for the pan
12 (6-inch / 15-cm) flour tortillas
1 teaspoon extra-virgin olive oil
1 pound (455 grams) ground turkey
1 (1.25-ounce) package taco seasoning, or 3 tablespoons
homemade taco seasoning (see Notes)

1 (16-ounce / 455-g) can refried or black beans, drained (see Notes)
1 (16-ounce / 455-g) jar mild salsa, any flavor you prefer,
plus more for serving if desired
2 cups (230 g) grated sharp
cheddar, plus more for serving if desired
12 large eggs

Optional Toppings

Guacamole
Jalapeños, sliced
Olives, black or California,
pitted and sliced crosswise
Scallions, sliced
Green chiles, chopped
Queso fresco cheese
Crema or sour cream

Notes

If you'd like to make your own taco seasoning, combine the following spices in a small bowl: 1 tablespoon
chili powder, 1 1⁄2 teaspoons ground cumin, 1⁄4 teaspoon dried oregano, 1⁄4 teaspoon garlic powder, 1⁄4 teaspoon onion powder, 1⁄2 teaspoon paprika, 1⁄4 teaspoon crushed red pepper flakes, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Store in an airtight container for up to 3 months.

Using refried beans will give you a smooth texture; using whole black beans will give you a chunkier
texture. If you prefer your black beans smashed, you can mash them against the side of the pan with a
wooden spoon.

Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray. Line each well with a flour tortilla; the edges will peek over the top. Heat the oil in a medium nonstick skillet over medium heat, then sauté the turkey, breaking it up with the back of a wooden spoon until the pieces are crumbled. Stir in the taco seasoning and continue cooking until the turkey is browned, about 12 minutes total. Add the refried beans and stir to combine. If the mixture is soupy, continue to cook until all of the liquid evaporates. Adjust the seasoning, if necessary, and remove from the heat.

Divide the meat and bean filling among the tortillas, then top each with 2 tablespoons salsa (you will use the whole jar), followed by 2 tablespoons cheese (you will use 1 cup / 115 g), pressing down firmly to make room for the eggs. Crack one egg into each well and sprinkle them with the remaining 1 cup (115 g) of cheese.

Bake until the eggs are cooked through and the tortillas are golden brown, 25 minutes for a soft yolk or 28 minutes for a firm yolk. Use a table knife to pop the huevos rancheros out of the pan. Serve them immediately with your choice of one or more of the suggested toppings. Garnish with additional salsa and cheese, if desired.

Serve any leftover meat and bean filling on the side as a dip for tortilla chips.