I am not a very good gardener. I try, but the weeds just get away from me … and sometimes my plants bloom, but never bear fruit. I planted some pumpkins one year and the blossoms were so beautiful, but never made a single pumpkin. The flowers would just bloom, then fall off the vine. The same with my tomatoes this year. I have 6 big healthy tomato plants that made lots of blossoms, but produced only three tomatoes.
This is one of them:
It was my first tomato. I let it ripen on the vine until it was just perfect, then I wanted to find something really good to make with it.
Then I saw the Wicked Noodle’s 3- minute Breakfast Hash. The name doesn’t sound all that exciting, but her picture was so adorable. I was inspired. I got out my little ramekins, chopped up a bit of my tomato (reserving some for later … oh could I get TWO dishes out of this precious little tomato?), added some onion and cheese and egg and voila! I confess I didn’t use her microwave method–I much prefer to use my toaster oven and let it bake. Baking things has a lovely way of creating a delicious smell throughout the house …
I made two ramekins because I was making this just for myself. One ramekin with toast was breakfast and the other became my lunch. (I have a small stomach! I’m sure a guy could polish off several of these …)
Simple Savory Little Breakfast Cups
Ingredients:
- Frozen hash browns (or shredded potatoes)
- Chopped tomato, onion, jalapeno or other vegies as you please
- Shredded cheese of some kind and/or crumbled goat cheese
- Crumbles of bacon or sausage if you please (today I added some lovely low-fat, nitrate-free free range chicken-red pepper sausage)
- 1 egg
- 1/8 c. milk
- Seasoned salt (I like to use Red Robin Seasoning) & fresh ground pepper
- Fresh herbs if you like
Directions:
- Spray 2 little ramekins with cooking spray and cover the bottom of each ramekin with hash browns.
- Sprinkle the hash browns with vegies and meat.
- Beat the egg with the milk and season with the salt, pepper and herbs.
- Pour about half of the egg mixture into each ramekin.
- Top with cheese.
- Bake at 375 degrees for about 20 minutes or until the eggs are set. If they spring back when you touch them lightly, they are done.
- Top with fresh herbs if you like and enjoy!
This recipe was shared at Menu Plan Monday.
11 comments
Congratulations on your first tomato! There is nothing that beats the excitement of that first tomato of the season. If your plants are blooming but not producing, then they are not being pollinated. Do you have lots of bees and butterflies? If you’re using pesticides, that will kill the good “bugs” , too. Gardening is one of the most enjoyable things I do and one of the most frustrating at the same time.
Thanks for this lovely post.
No, I avoid pesticides like the plague, but my neighbors use plenty of chemicals on their lawns (much to my dismay …) … I do think it is due to a lack of bees. I don’t see very many here this year at all. 🙁
!he breakfast cup looks absolutely delicious and it’s incredibly cute! Great simple recipe, I’ll be sure to try it soon.
I own ramekin dishes that look like new. This looks like a super simple way to dirty them up. We don’t eat breakfast meat, but this looks like veggies and cheese would do the trick. Yum!!
Thanks Audrey! Yes, you don’t need meat in these at all … I just threw that in because I know so many people who really love their breakfast meats.
Looks delicious! I love eggs and tomatoes together.
I like these little br’fast cups…will use this idea w/my next company…I’m sure to IMPRESS them!! Ally 🙂
You make me so happy Ally! Hope your company gobbles ’em up!
These look delicious and I just dug my toaster oven out a closet (trying to get organized). I see possibilities for my Sunday breakfast!
-Karen
I love the flavors in here. If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!
http://www.yumgoggle.com/gallery/
Thank you for the invite! I appreciate that … I will try it out. 🙂