Adapted from Betty Crocker. Have fun with this- your imagination is your only limit on what you can put in these. These can also be frozen, so make them ahead for those days where you just can't drag your arse out of bed!
1/4 c diced tomatoes
1/4 c diced mushrooms
1/4 c shredded cheese (I used cheddar)
Broccoli and cheese muffins
1/2 c FRESH broccoli, trimmed
1/2 c shredded cheddar cheese
Preheat oven to 375F.
Scramble the eggs, adding in the other breakfast materials. Once cheese is melted, remove from heat. Spray the muffin pans with cooking oil and ladle 1Tb batter into each cup. Add the mix in until all cups are even. Ladle the remaining batter over the mix. For the broccoli and cheese muffins, the batter will only reach about halfway- that's OK, it works out in the end! Bake for 25 mins or until a toothpick comes out clean. Let cool on a wire rack.
Parmesan Roasted Potatoes
• 2 pounds medium red potatoes, cut into 1-inch pieces
• 8 sprigs fresh thyme
• 1 cup grated Parmesan (4 ounces)
• 1/4 cup olive oil
• Kosher salt and black pepper
1. Heat oven to 400° F. In a large roasting pan, toss the potatoes, thyme, Parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Roast, stirring once, until golden brown and crisp, 45 to 50 minutes.
It's been a while since I have had this dish, but you never forget the taste. For added flavor throw in some rosemary or garlic.
- 12 small red potatoes, about 2 1/4 lb total
- 3 Tbsp olive oil
- 1 1/2 Tbsp paprika
- 3/4 tsp chili powder
- 3/4 tsp cayenne pepper
- 1 tsp salt
Preheat oven to 400F. Have ready foil-lined baking pan, large enough to hold potatoes in a single layer.
Put potatoes in a plastic food bag. In small dish, combine remaining ingredients. Add mixture to potatoes. Shake bag to coat potatoes. Transfer potatoes in a single layer to prepared baking sheet. Drizzle any remaining oil and spices over potatoes.
Bake until just barely tender (but still firm), 25-30 minutes, depending on size. Turn a few times during baking. Can be baked several hours ahead and kept at room temperature.
To serve, sprinkle with salt (or leave salt off, since it has salt in it) and place over hot barbecue fire until seared and hot, just a few minutes, turning often. Serve hot.