Disclaimer: Thank you to our Cabot Creamery Cooperative for sponsoring #DairyMonth and for providing the prizes free of charge. This company also provided the bloggers with samples and product to use for recipe development. All opinions are my own.One morning I whipped up these breakfast egg bites and they were a total hit. My youngest son is not a huge fan of eggs but he will eat an omelet. These are essentially mini omelets that you can create with any ingredients your family likes. You can even let each family member make their own with their favorite things. Set out bowls of cooked, crumbled sausage, chopped onions, cooked and crumbled bacon, chopped cooked broccoli, chopped green peppers, and a variety of shredded cheeses to choose from.
So I have to share a story about the muffin tin in the photo. That muffin tin was my Grandmothers. My mother inherited it when her mother-in-law passed away. It’s a rare sight to see a muffin tin with six wells. Most are twelve. Well, as the story goes, my Mom had a recipe that didn’t need to make six so she asked my Dad to cut it for two and four wells. My Dad even rounded the edges on both pieces so no one would cut themselves. That tin is more than 55 years old because that’s about how long ago my Grandmother passed away. It may not look pretty but it works just fine. Plus it’s one of the few items I have from my Dad’s Mom. 
My youngest enjoyed these so much he’s asked for them each morning since I initially made them.
As we enjoyed them that first day we talked about making them on school mornings. We figured everything but cracking and whisking the eggs could be done in advance. That way they could be easily and quickly pulled together on school or work mornings. Chop onions, cook bacon and shred cheese in advance and you’re good to go. I used Cabot Vermont Sharp Cheddar cheese but you could certainly use any variety. Cabot also makes a delicious Pepper Jack, Chipotle, Hot Habanero as well as other sharp Cheddar varieties. Cabot are some of my favorite cheeses because they not only taste amazing but melt beautifully making them perfect to use in this recipe. Use one or a couple in your creation.
Ingredients
- 6 eggs
- 1/3 cup shredded Cabot Vermont Sharp Cheddar Cheese
- 12 slices bacon cooked and crumbled
- 1/2 cup onion chopped
- Salt and pepper to taste
- Cooking Spray
Instructions
- Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray.
- Crack the eggs into a large bowl and whisk to combine well. Season with salt and pepper.
- Add the onions, bacon and Cabot cheese to the egg mixture and stir to combine.
- Divide the egg mixture evenly among the muffin cups.
- Bake for 15-18 minutes or until eggs are set.
- Serve immediately.
- Refrigerate leftovers.
A Visit to Ol’ McGrandpa’s Farm by Cooking With Carlee
Alfredo Sauce with Cream Cheese from Feeding Big
Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids
Chipotle Cheddar Patty Melt by Jolene’s Recipe Journal
Breakfast Egg Bites by Family Around the Table
Gluten Free Rotini with Cabot Cheddar, Chorizo and Saffron by Culinary Adventures with Camilla
Grilled Peaches with Ice Cream by A Day in the Life on the Farm
How to Make Labneh from Caroline’s Cooking
Skillet Jalapeno Popper Dip from A Kitchen Hoor’s Adventures
Southern Style Pimento with Bacon Mac and Cheese by Tip Garden
Zucchini Tots with Jalapeno, Cheddar and Bacon by Palatable Pastime
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. We take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. And the more people love our Cabot family of products, then the more our dairy farms will thrive—today and into the future. Learn more about Cabot at www.cabotcheese.coop Giveaway is open to residents of the United States only who are 18 years of age or older. Prize will be sent after the close of the giveaway and winner verification is complete. Winner will be notified by email and has 48 hours to respond. If no response within the time frame, an alternate winner will be selected. Bloggers are not responsible for prize fulfillment. a Rafflecopter giveaway
Easter is no exception to holiday leftovers. This ham, pea and onion risotto is the perfect way to clean out the fridge. It’s been a long time since I made risotto. Many years ago, before kids, my husband and I were on a business trip to Venice, Italy. One evening our host treated us to a multi-course dinner. Neither of us had ever had risotto. The creamy, cheesy rice was divine. My husband asked if I could make it. I replied that I had never tried but would look for a recipe.
My family loves chicken pot pie so when this Pi Day event popped up I took the opportunity to go the savory route rather than the sweet route. I’m in sweet overload. In one of my previous posts I shared individual chicken pot pies. This one is made in a 2-quart casserole dish.
I am not a fan of the “traditional” green bean casserole made with canned green beans and a can of soup. Or mushrooms. I despise mushrooms so when I came across this recipe from Taste of the South magazine I knew I had to try it. No mushrooms. If you do like mushrooms, you certainly could sauté some sliced mushrooms in a small amount of butter and add to the mixture. If there is a nut allergy in your family, you can certainly omit the almonds.
