"Come and Take It" Mini Breakfast Cups
By
Michelle London
@innkeeperchef
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Gonzales, TX, where I live and am the innkeeper at beautiful Belle Oaks Inn, is known as the place where the first shot of the Texas Revolution was fired. In October 1835, 18 Gonzales settlers faced off against 150 Mexican troops who had been sent to retrieve a cannon that had been given to Gonzales to protect the settlement. With a flag that proclaimed "Come and Take It", the men held off the soldiers long enough for reinforcements to arrive. "The Old 18" are feted every year during the city's "Come and Take It" Festival. These simple breakfast cups create a beautiful addition to a weekend breakfast or brunch, and I'll be serving them during our "Come and Take It" weekend in October, when we will have a full house!
Ingredients
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6 slicebread
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6 slicebacon
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1 mediumonion, diced
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1 mediumgreen pepper, diced
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6fresh mushrooms, sliced
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6 Tbspmonterey jack cheese
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6eggs
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·salt and pepper, to taste
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6 ozcooked ham, diced, or breakfast sausage, cooked and crumbled
How to Make "Come and Take It" Mini Breakfast Cups
- Preheat oven to 350 degrees.
- Place a slice of bread, trimmed to size, in the bottom of six individual souffle or au gratin dishes.
- Microwave or skillet fry the bacon for a few minutes, just until it begins to cook but is still pliable. Place each slice around the edge of each dish.
- Divide diced onion, diced pepper, cheese, ham or sausage, and mushrooms between the six dishes, spreading ingredients over bread. Place all six dishes on a cookie sheet and bake in oven for five minutes or until cheese is melted.
- Remove from oven. When cracking eggs, allow most of the white to fall away, then put an egg on top of each dish.
- Season with salt and pepper to taste. Bake in oven for 10-12 minutes, or until egg has set.
- You can also make this a vegetarian dish by omitting the sausage or ham (or using soy/protein equivalents) and using veggie slices (such as zucchini or eggplant) in place of the bacon.
