Easter Weekend is just days away. Have you planned out your weekend menu?

I have my menu in the works, and I can tell you it involves the use of many Canada Grade A Eggs. Between preparing breakfasts, appetizers and desserts – we’ll be crackin’ many!

A couple popular egg breakfasts around our house are: Eggs in Bacon Cups and Eggs in a Basket.

Eggs in Bacon Cups
9 large eggs
12 slices of bacon
1/4 to 1/2 cup of milk
pinch of salt
1/4 tsp black pepper
1/4 tsp of Club House Roasted Garlic & Red Pepper Spice (optional)
1/2 cup of cheddar or marble cheese
Preheat 350F degrees.
Whip the eggs, milk and spices together in a bowl. Spray non-stick spray in muffin cup tray. Wrap bacon around each muffin cup. Fill the cup 3/4 with the egg mixture.
Bake for 35 minutes. Remove from oven and sprinkle cheese on top of eggs. Return to oven for 5 more minutes until cheese is melted. Once cooked, I like to remove each cup from the muffin tray and place on a baking sheet to broil for a few additional minutes to add extra crisp to the bacon. Broiling is completely optional.

Eggs in a Basket

Spray skillet with non-stick spray and heat skillet over medium heat.

Butter each side of the bread with margarine, and cut a round hole in the middle of the bread. Discard of the excess bread. Lightly brown each side of the bread in the skillet. Once lightly toasted, crack an egg into each bread hole. As soon as the egg whites seem some what cooked, flip the bread over carefully to finish cooking the egg through. We like our egg to be served over easy. Depending on how you like your eggs will affect the overall cooking time.

If you are looking for additional egg inspiration in the kitchen, here are some other recipes that are worth checking out:

Chicken Roulade
Smoked Salmon Devilled Eggs
Heavenly Baked Alaska
Toffee Meringue Kisses

Disclosure – This is not a sponsored post. All opinions expressed are those of my own.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *