Breakfast Buttercups

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Breakfast Buttercups - GFCFSF

 

  • 4 slices favorite GFCFSF bread, crusts removed
  • 4 SMALL eggs (GF bread is usually much smaller so use smaller eggs)
  • 4 slices nitrate-free GFCFSF ham, turkey, roast beef lunch meat of your choice
  • 4 tablespoons Daiya cheese
  • oil or melted margarine

 

Specialty items needed - muffin tin, rolling pin and either a spray bottle for the oil or a basting brush

Preheat oven to 375.  Put eggs in a bowl and cover with hot tap water for 10 minutes.

Remove crusts from bread and roll thin with rolling pin.  Spray/brush with oil or melted margarine.  Bake for 5-7 minutes.

Place 1 tablespoon cheese in the bread cup.  Slice the meat (see picture) so it can be folded into a cone shape.  Set in bread cup on top of cheese.  Crack egg into cup.  Repeat with all bread cups.

Bake at 375 for 14-18 minutes until egg whites are set.  Remove from oven and let sit 5 minutes.  Sprinkle with salt and pepper and serve.

You can add anything you like in these - diced red peppers, mushrooms, anything you like really in with the cheese.  Consider ham with Daiya Pepper Jack cheese for a zesty taste.

 

Breakfast Buttercups - GFCFSF (this one is a little overcooked - oops!)
Breakfast Buttercups, cheese only on the right, cheese and ham on the left
How to slice the ham so it will roll into a cone to hold the egg
Breakfast Buttercups Ingredients