cheddar cheese

Egg + Cheese Goblets

Egg + Cheese Goblets

These little things are amazing when time is an issue and you want something quick to fill your belly. Even if you aren’t on a time crunch, two or three of these is a perfect breakfast and a great way to start the day. Substitute with egg whites, whole wheat english muffin and no cheese to maximize health.

Makes 12 goblets

What you’ll need:

  • 6 english muffins, halved
  • 12 eggs
  • 4 slices of cheddar cheese, cut into quarters
  • 1 – 2 tbs butter

Cookware:

  • 12 hole cupcake pan

What to do:

Preheat oven 350° F.

Butter each english muffin and push a half into each hole of the cupcake pan. Make sure to push them in the hole well as they have a tendency to pop out when toasting.

Throw the pan in the oven and toast the english muffins until crispy.

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Pull out the pan and crack an egg into each hole, on top of each english muffin.

Cook the eggs for about 7-10 minutes. When cooked, remove the pan from the oven and top each with a quarter piece of cheeese and place back in the oven until the cheese has melted.

Remove from the oven, let cool, serve and enjoy your food coma(s).

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U Bombs

U Bombs

The FCK U Bombs are disastrously delicious. Named the “U Bomb” because the pork-bacon-cheese combo destroys the Kosher code. It’s worth it. I promise.

Makes 12 bombs

For the base:

For the toppings:

  • 6 slices of cheddar cheese, cut into quarters
  • 4 strips of bacon, diced
  • 15 – 20 picked jalapeños, diced

Cookware:

  • 12 hole cupcake pan
  • aluminum foil
  • flat cookie tray

What to do:
20121126-220601.jpgPreheat oven 350° F.

Cook that bacon in the oven until it’s nice and crispy. Dice it nice.

Fill each cupcake hole with pulled pork 1/3 of the way and top with egg.

Place cupcake pan in oven and remove when eggs have been cooked through (about 8 – 10 minutes).

20121126-220623.jpgHere’s the tricky part. Grease a piece of aluminum foil that is big enough to cover the entire cupcake pan and place over the top. Take the cookie tray and place face down on top of the aluminum foil. Press together and flip so that the contents of the cupcake pan is now sitting onto of the cookie tray. Life the cupcake pan away and wash.

Place two cheese squares on top of each pork egg creation and sprinkle with bacon.

Toss the cookie sheet back into the oven until the cheese has melted.

Sprinkle with jalapeño.

Serve and enjoy your food comas!

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Bacon Mac + Cheese Goblets

Bacon Mac + Cheese Goblets

Makes 12 cups

For the base:

  • 12 wonton wrappers

For the goodness:

  • Your favorite mac & cheese – it was midnight, so in the interest of time, I used Annie’s, instead of starting from scratch
  • 6 strips bacon, diced
  • 6 slices of cheddar cheese, cut into quarters

Cookware:

  • 12 hole cupcake pan
  • medium sized sauce pan
  • cake pan
  • strainer

What to do:

  1. Preheat oven 350° F and bring water to boil in sauce pan.
  2. Cook that bacon in the oven until it’s nice and crispy. Dice it nice.
  3. Boil mac & cheese to your liking, strain and toss back in sauce pan.
  4. Take half of the bacon and mix with mac and cheese.
  5. Push one wonton wrapper into each cupcake hole – make sure to press firmly against walls of holes to maximize fill space.
  6. Bake wonton wrappers, until slightly browned on top corners and remove from oven.
  7. Lay a quarter piece of cheese on the bottom of each cup and fill with mac and cheese mix.
  8. Lay another quarter piece of cheese on top of mac and cheese mix and top with bacon.
  9. Bake cups for about 7 minutes or until cheese is melted, corners of wontons are browned and bacon is hissing “eat me” at you.
  10. Take tray out of oven and let cool for 5 minutes.
  11. Eat and enjoy your food coma.

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Breakfast Goblets

Breakfast Goblets

Makes 12

For the base:

  • 12 wonton wrappers

For the goodness:

  • 8 eggs
  • 1/4 cup milk
  • 2 cloves garlic, chopped or minced
  • ½ yellow onion, diced
  • 1 to 2 tbs olive oil OR butter
  • 10 – 12 pickled jalapeño, diced (I liked pickled, because they are saltier)

For the toppings:

  • 3 pieces of Tillamook cheddar cheese, cut in quarters
  • 3 or 4 strips of bacon
  • 1 avocado

Cookware:

  • 12 hole cupcake pan
  • frying pans (1 for turkey, 1 for bacon)

What to do:

  1. Preheat oven to 350° and cook that bacon crispy good.
  2. Warm olive oil / butter and minced garlic on frying pan and sauté onions until slightly brown. Then toss in jalapeño.
  3. Whisk milk and eggs together and scramble in with the oniony/jalapeño/garlic/butter goodness on frying pan.
  4. Grease cupcake pan, push in wonton wrappers and bake until corners brown and the whole of each wonton is crispy (need to do this because the egg will prevent the wonton from crisping later on and no one enjoys what I like to call “sog factor”).
  5. Remove cupcake pan and fill each wonton wrapper with scrambled egg goodness. Top with cheese quarter and then sprinkle bacon on top.
  6. Put the cupcake pan back in the oven and bake until cheese is melted.
  7. Remove pan, let cool and remove each goblet with a fork.
  8. Top with avocado and serve.
  9. Enjoy your food coma(s).

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