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Kitchen Adventures: Breakfast with ‘bombs’

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Food column by Becca Owsley

By Becca Owsley

Breakfast not only is the most important meal of the day, it is often my favorite, too.

Unfortunately, I don’t get to cook breakfast during the week as I fly out the door on my way to work, but I enjoy trying recipes that go beyond the cereal bowl.

This week’s recipes kick breakfast favorites up a notch. They also are perfect for a fancy brunch or breakfast buffet for the family.

Breakfast Cupcakes are a darling way to combine hash browns and scrambled eggs for a breakfast treat you easily can eat with your fingers.

The base of the cupcake is made from shredded hash browns and other ingredients that make a little nest for the eggs to rest in. After cooking the base, make some light and fluffy scrambled eggs to put inside to create the look of a cupcake.

In my oven, I had to cook the hash brown nests in the muffin tin, about 10 minutes longer than suggested. I also waited to do the eggs until right before serving so they wouldn’t get cold.

To keep the hash browns warm, I kept them in the oven at the lowest setting until they were ready to top with the eggs.

A few tasters suggested adding ham, other meats or cheese to the eggs instead of the nests, which also might work well.

The result was a cute breakfast treat.

Cheesy Bacon Bombs were another easy breakfast treat. It’s cheese, wrapped in a biscuit, wrapped in bacon and then fried. While I was trying this one, my cousin stopped by my house and noted it’s probably not the healthiest of dishes.

There are a couple of things to remember on this one.

Only fry a few at a time. The bacon grease in the oil causes it to pop and doing too many at once might increase the oil splatter.

Another thing to watch is the cheese. It can seep out of the middle while frying and create strings of over-fried cheese in your oil. Trying to skim it out in between batches will keep it from sticking to the outside of the Cheesy Bacon Bombs.

Because I fried these in small batches, I found the ones that were kept in the refrigerator for 15 or 20 minutes beforehand fried a little better than the others.

These were, as the name indicates, the bomb.

For a weekend family breakfast buffet or brunch event, these dishes would make great additions to the breakfast table.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.

Breakfast Cupcakes
1 20-ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled (cooked after the nests are finished baking)
Chives for garnish

Preheat the oven to 400 degrees and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon.

Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Recipe from www.justapinch.com

Cheesy Bacon Bombs
1 can (8 count.) flaky layers biscuits
Cubed Mozzarella Cheese (1-1″ cube per bomb)
2 pounds of bacon (1 slice per bomb)
Toothpicks
Vegetable oil for frying

Cube the cheese and cut each biscuit into fourths. Place one piece of cheese inside a biscuit quarter and roll it up nice and tight.
Wrap each rolled bomb in a slice of bacon and secure it with a skewer or toothpick.
In a med or large pot, heat up approximately two inches of Oil to 350 degrees and fry them up in small batches, maybe one or two at a time.
Drain them on paper towels but serve them up good and warm.

Recipe from www.ohbiteit.com