BACON EGG and CHEESE TOAST CUPS

This is a very EASY recipe because most of it can be made ahead of time.  It is a FUN breakfast to serve company or a bunch of rowdy teenagers or a breakfast buffet crowd because it can be finished off last minute!!

There are no real measurements for this recipe; just one circle of toast, a pinch of cheese, one egg and one slice of precooked bacon for each serving (use the regular thickness bacon  because thick bacon won't work for this recipe).

These little beauties are quite filling and two of them make a hearty breakfast.

The "do ahead part" is to spray the cupcake pan generously with vegetable spray, then put a "toast circle" (un-buttered) in the bottom of each cupcake well.

Next, pre-fry the bacon. I do mine in the oven (the day ahead) because it comes out perfectly flat and easy to work with.  Click HERE for my post on cooking bacon in the oven.

Bake the bacon at 375 (no need to preheat) for about 20 minutes, or if you are frying it, cook it about 2/3 done (you want it almost done, but still pliable).  Drain the bacon but don't let it cool down much (it tends to get stiff as it cools down). Quickly wrap each cupcake well, like this:

Add a healthy pinch of shredded cheddar ( I also like pepper jack cheese) on top of the toast, like this:

At this point, you can put them in the fridge and bring them out the next morning.

When it's time to eat, preheat your oven to 400 and carefully break an egg into each "nest"

Sprinkle with kosher salt and coarsely ground pepper. Put them into the oven for for 15-18 minutes or until the eggs are done to your liking. Let the finished eggs sit in the pan for a minute or two (don't worry, they stay very hot).

Scoop the baked egg cups out of the pan with a spoon (they come out easily). If you like your eggs done fairly well (like we do), you can pick these up and eat them out of hand, but if you like a soft set egg, you'll need a plate and fork.

I am definitely making these for Christmas morning,
along with fruit cups

and cinnamon rolls!!

THANKSGIVING MINI DESSERT

We just love mini desserts, don't you? No extra plates and forks (we use napkins), no "commitment" to a big slice of something; instead two or three different mini-desserts is more to our liking.

Todays recipe is a combination of two of my favorite holiday treats. It has a bottom layer of moist, spicy pumpkin CAKE and a top layer of rich and creamy CHEESECAKE; what could be better for your holiday buffet table?

 

CAKE LAYER

 

1/2  cup Libby pumpkin puree (NOT the pre-spiced kind)

3/4  cup all purpose flour

1 1/2  teaspoons pumpkin pie spice

1/4 teaspoon salt

1/4 teaspoon baking soda

1 large egg

1/2 cup sugar

1/4 cup + 1 tablespoon vegetable oil

1 teaspoon vanilla extract

 

Mix the flour, spice, salt and baking soda and set aside.  In another bowl, whisk together the pumpkin, egg, sugar, oil and vanilla until smooth, then add the dry ingredients from the first bowl. Whisk just until well mixed and set aside.

 

CHEESECAKE LAYER

 

(2) 8 ounces cream cheese (room temperature)

2   large egg

4 teaspoons all purpose flour

2 cups powdered sugar

2 teaspoons vanilla

 



Beat the cream cheese with electric mixer until smooth, then add the egg, flour, sugar and vanilla and beat until smooth, but don't over beat.

ASSEMBLY

Super simple: place cupcake papers in cupcake pan and very lightly mist them with cooking spray.

Put a small amount of cake batter into each paper and make sure it covers the bottom. Top with cheesecake filling(dividing evenly between the 24 desserts).

Bake in pre-heated 350° oven for 25 minutes or until set (my electric oven takes exactly 25 minutes).

Cool to room temperature then chill for at least a couple hours.

NOTE:  These little gems can be made two or three days ahead of time which is a huge help during the holidays. As a matter of fact, they taste even more moist after a couple days in the fridge.  Just make sure that you store them chilled in an airtight container.

NOTE: This cake batter raises nicely, so don't put too much in the bottom of each one...sort of spread it around but not too terribly thick or you will get all cake and less cheesecake.

CHEESECAKE BROWNIE CUPCAKES

This recipe is a delightful combination of a brownie layer baked under a vanilla cheesecake layer; do I have your attention yet? 

They are delicious and seriously going onto my holiday dessert tray this year. If you like chocolate (duh!!) AND you like cheesecake (double duh!!) you will love these quick and simple treats.

 

Brownie Layer
1 ounce semi-sweet chocolate
1/4 cup butter
1 tablespoon cocoa powder
1/2 cup sugar
pinch salt
1 large egg
1 teaspoon vanilla
1/3 cup flour

Heat chocolate, cocoa and butter (I use my microwave) just until melted, then stir well and set aside to cool while you do the next step.

In another medium size bowl mix sugar, egg and vanilla till smooth; add melted chocolate/butter and flour and stir just until it looks well mixed (I do this by hand - no mixer); set aside.

Cheesecake Layer
8 ounce cream cheese (room temperature)
1/3 cup sugar
1 large egg
1 teaspoon vanilla

Using electric mixer, beat the cream cheese until it is very smooth. Add the sugar, egg and vanilla and continue mixing until creamy smooth.

Preheat oven to 350°. Line cupcake pan with 12 foil liners. If you don't have foil liners, you can use paper liners, but you will have to mist them with a little vegetable spray.

Put a very lightly rounded tablespoon of brownie batter in each cupcake foil and roughly spread it around a little.

Top the brownie layer with the cheesecake mixture, dividing it equally between the 12 cupcakes.
 
Bake for 30 minutes.  Remove from oven but do not remove from the cupcake pan. Let them sit at room temperature for 30 minutes, then chill in fridge (still in pan) for several hours.

I topped these little gems with a ganache (but you don't have to).  To make that, I just mixed a large handful of chocolate chips with 1/4 cup very hot (but not boiling) heavy cream, stirring until thick and smooth.

These are also very pretty at holiday time, topped with cherry pie filling and a swirl of whipped cream; it's sort of an individual black forest cake idea.