My pick from October 4th, 2020 Sunday Brunch. Serves 4 but easily adapted.
Ham and Egg Cups taken from https://www.bhg.com/recipe/breakfast-ham-and-egg-cups/
• 8 thin slices deli-style cooked ham
• ¼ cup shredded Italian cheese blend or mozzarella cheese (1 ounce)
• 8 eggs
• Ground black pepper
• 8 teaspoons basil pesto (optional)
• 8 cherry tomatoes or grape tomatoes, halved
Preheat oven to 350°F. Coat eight 2 1/2-inch muffin cups with oil. Gently press a ham slice onto the bottom and up the sides of each prepared muffin cup, carefully ruffling the edges of ham. Divide cheese among the ham-lined muffin cups.
Break an egg into each ham lined muffin cup. Sprinkle with pepper. If desired, spoon 1 teaspoon of the pesto onto each egg. Top with tomato halves.
Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving, enough time to toast some bread. Carefully remove eggcups from muffin cups.
Homemade Breakfast Sausage taken from: https://www.bhg.com/recipe/homemade-breakfast-sausage/
• 1 pound ground pork
• 1 teaspoon dried sage, crushed
• ¾ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme, crushed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
In a large bowl, combine ground pork, sage, salt, pepper, thyme, garlic powder, and onion powder. Mix ingredients with a wooden spoon but don’t over work or it will get chewy.
To form patties, divide the meat mixture into six equal portions. Shape each portion into a ball and flatten with the palm of your hand into 3 1/2-inch wide patties.
Patties can be cooked in a skillet over medium heat until hot or baked in 350° F oven with Ham and Egg Cups. Cook the patties until browned and 165°F in the center, tuning once halfway through cooking.
Serve with homemade potato hash browns.
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