Watch how to make another breakfast favorite, here:
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This recipe is simple, delicious, full of flavor, and incredibly easy to make. You are going to love how quickly it comes together.
The smell is also amazing as it bakes.
Watch how to make the recipe, here:
Could I add meat to these breakfast cups?
I love breakfast meats. It’s just not quite breakfast without them. They just make the food so much more heartier, and full of flavor.
You could easily use any bacon for this recipe. However, we highly recommend the turkey bacon for the nutritional benefits.
I also prefer the taste over pork bacon. It tastes more fresh, less heavy, and still has an amazing bacon flavor to it.
You will love it, I promise.
Here are a few other meats that would be delicious in these:
Can you freeze these after they have been cooked?
You could easily freeze these after they have been cooked, and reheat them as needed. We don’t recommend keeping them in the freezer for longer than two weeks.
We also recommend them fresh, because they lose that amazing texture, once they have been frozen and reheated.
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Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
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Looking for more breakfast recipes? Here are a few of our favorites:
Egg Whites and Broccoli Rice Cups Recipe
- 1 cup brown minute rice
- 1 cup water
- 1 bunch fresh broccoli florets chopped
- ¾ cup low fat shredded mozzarella cheese
- ¼ cup fat free ranch dressing
- 4 egg whites lightly beaten
- ½ teaspoon salt and pepper
- Prepare rice as directed on package. Place cooked rice in a large bowl and let cool slightly.
- Add the remaining ingredients, using only 1/2 cup of the cheese, and stir until combined.
- Transfer mixture to eight well-greased muffin cups.
- Top with remaining 1/4 cup cheese.
- Bake 15 to 20 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.
- Muffin Tin
Adapted from the Fountain Avenue Kitchen
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