Simple Breakfast in Muffin Tins
RECIPE AND PHOTO BY MELISSA SPELTS
This has been a favorite family recipe for years now. Grey,
our youngest, saw that I was making these and asked
for them to be made for his birthday this year (it’s in
September, ha ha). He loves this eggy concoction.
1⁄4 cup milk
1 cup of ham (bacon, sausages, etc) diced
1 cup of cheese (cheddar, pepper jack are our favorites)
36 Tater Tots
• Spray muffin tin with non stick spray
• Preheat oven to 375 degrees
• Put 3 tater tots in the bottom of each muffin tin.
• Pour mixed eggs and milk into each muffin tin.
• Add meat and cheese and salt and pepper
• Bake for 10 to 12 minutes.
Yield: 12 muffins
Eat with a little ketchup or salsa on top. Enjoy!
Dark Chocolate Hummus
RECIPE FROM ACOUPLECOOKS.COM, PHOTO BY HAILEY MINTON
This surprising dip for fruit and pretzels is a hit for children, parties, and showers! Try dipping a pretzel and adding blueberries to the top.
Fruit – Strawberries, pineapple, green apple slices, salty pretzels
15-oz can chickpeas
1/4 cup tahini
1/4 cup maple syrup or agave syrup, add more if you
like it sweeter
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Drain the liquid from the chickpeas into a glass measuring cup and reserve. To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, salt, and 2 Tablespoons water or the water from the chickpea can. Puree for 30 seconds, then scrape down the bowl. Taste; if necessary, add a bit more syrup to your liking. Add additional 1-2 Tablespoons water and puree again to get a creamy consistency. Store refrigerated for 7-10 days