A family of six and their fearless journey through life, love and the pursuit of all things yummy

The Ultimate Breakfast Dinner June 1, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 12:50 am
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I whipped this up tonight because I was really crammed for time. We just got a puppy and I forgot COMPLETELY what it means to have to take care of an infant!

The dinner consisted of Egg Cups, Roasted Potatoes and Hot Tomato Salad. Here’s what to do. Remember – keep it simple and with the egg cups, use what you have in the fridge. And trust me when I say that this meal will take a whopping 30 minutes. Voila! Manger!

EGG CUPS (you can adjust the amount)

Grease a 12-count muffin tin. Heat your oven to 375.

6 pieces of bread, cut in half

12 eggs

Shredded cheddar cheese

Olive oil, salt and pepper

Take a rolling pin and roll your bread flat. Cut in half and lay into the muffin tins. Pinch closed any spaces in the bread. Sprinkle in the amount of cheese you want. If you have some leftover meat (I had cooked ground turkey). Crack an egg into each bread cup. Put one tsp. of olive oil on top of each egg and use a little salt and pepper. Cook for 20 minutes.


Mini yellow potatoes

Olive oil, salt and pepper

Fresh dill

Toss all ingredients together and place on a cookie sheet and throw ‘er in the oven! Cook until fork tender.


4 tomatoes

One clove of garlic, minced

Olive oil, salt and pepper

Fresh parsley and basil

Take a non-stick pan and heat to med/high. Add 2 T. olive oil and heat up. Cut tomatoes in half and add salt and pepper. Once oil is hot, add garlic and cook for 3 minutes. Add your tomatoes face down into the oil. WATCH OUT! They splatter! Cook on each side for about 4-5 minutes. Sprinkle with parsley and basil and serve warm. Yummmm!