Salmon Cakes with potatoes and chives
Toasted Berry Crumble Bars

Savory Breakfast Cupcakes

Savory Breakfast Cupcakes
This recipe is from one of my favorite cooks (she is also my sister in-law), Kate Cecchini Beaver.  It evolved from another favorite source, Heidi Swanson.

"I was exploring that 101cookbooks, where you linked the palaak daal recipe.  I love it.  This weekend, I made a version of the Baked Eggs Recipe.  But instead of pita, I used;

Savory Breakfast Cupcakes

  • taco-sized corn tortillas
  • a tiny bit of cheese
  • a little of the pork taco filling I had made the day before
  • a tiny bit of salsa
  • then the egg

I added some chopped cilantro and onion on the side, and it was so good.

I love that they're self-contained so you can just pick it up to eat, if you want, like little breakfast burrito- flavored cupcakes.  Anyway, I just wanted to share since it was gluten free and completely inspired by that website you sent.  I can't wait to try more of their recipes!"

Bake for 5 minutes in a preheated 500 F oven.  You can broil, but don't have to.

Savory Breakfast Cupcakes

Another Validation:

"So you inspired me with talk of those breakfast cupcakes and I made a different version yesterday and this morning: diced small potatoes, onions and garlic, sauteed in olive oil and your Herbs de Provence.  I used a torn up flour tortilla, but I think it would work fine with a corn one for the base, then the potato mixture, a bit of diced red pepper, a tiny bit of cheese, the egg, and I sprinkled chopped green onions on top.  It got your brother's seal of approval so I thought I'd pass it on!"

  Savory Breakfast Cupcakes

More Breakfast Basics:

Photo Credit:  Julie T Cecchini


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une personne connue:tout le monde cherche à prendre une photo avec elle:)

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