Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game. I usually make breakfast on Saturday mornings, but this Saturday I had to go into...
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Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game. I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours. But since we had no church to get up early for or a softball game to run to, I decided to make some breakfast this morning. I recently got this awesome book, William & Sonoma’s: Tools & Techniques (which you can find here in my store). This is a great book to have on your self. It has all kinds of info on different gadgets and techniques of cooking, it even has a few recipes. While I was flipping through it I came across how to make toast cups. I never heard or thought of it and thought it was a great idea. Then I remembered seeing on Stacey Snacks a while back how she made little bacon cups with eggs. I had those quail eggs still sitting in the fridge and it was time for me to do something with them. ( They were a pickle to get open.) So I decided to make bacon & eggs in toast cups. I made 2 cups with quail eggs and I made the other 4 with chicken eggs. I have to admit I like the chicken egg better then the quail, they just came out so much more creamier and yummy. These are great to make if you ever have to make breakfast for a few extra people, since you can make up to 12 at a time. These little cups turned out great and I drizzled a little maple syrup over mine……Mmmmmmm!
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