Posts Tagged ‘mini muffin pan’

Thinking about a good recipe for the Easter Holiday Week-End I knew I wanted to make something in advance and something that would reheat well. I decided that Mini Asparagus Pop-Up’s were the way to go.

Added this amazing blue cheese to the ingredients list. I just added things I had on hand that I thought would compliment each other.

Eggs, blue cheese, bacon, Franks Red Hot Sauce and green onions.

Looked so pretty in the bowl.

Spooned the ingredients into the muffin cups to the top.

After 16 minutes the egg mixture did what it was supposed to, and Popped-Up.

Waited about 5 minutes before I popped them out of the cups.

I had to taste test them next so I grabbed 2 Pop-Up’s and topped with sour cream. I loved the combination, the asparagus still had a nice crisp bite to it and the blue cheese and bacon flavor really stood out.  I think I could have been heavier handed with the Frank’s Red Hot Sauce, next time.

The rest of these are coming with me to my Mother’s for Easter breakfast. I sure hope my parents like them.

Mini Asparagus Pop-Up’s Recipe

  • 8 Eggs
  • 5 Pieces of Bacon Chopped
  • 2 Green Onions Chopped
  • Blue Cheese Crumbles about 1/2 of a Cup
  • 8 Pieces of Chopped Asparagus
  • Frank’s Red Hot Sauce to Taste
  • Salt and Pepper to Taste
  • Sour Cream and Chopped Chives for Garish

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Spray the mini muffin tin with non-stick cooking spray and spoon mixture to the top of each cup. Bake for 16 minutes, or until the edges of the cups are golden brown. Let cool for at 5 minutes before removing from the mini muffin tin. Top with sour cream and chives.

My little dude’s got their Easter baths, and they were not happy about it, they protested the entire time, it cracks me up when they try to escape from the tub.



Hope everyone has a great Easter and enjoys time with their families.

Question of the Day: What’s your favorite ingredients to add to your egg dish?

Check Ya Later.

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Today I wanted to share a recipe that I just love. Yves Meatless Taco Wonton. They are so easy to make, I made these for the first time when I hosted a jewelry party sometime ago, and everyone really loved them, even my husband. So if you have a mini muffin pan, you are ready to make these little taco wontons.


  • 1/2 Cup Shredded Cheese
  • 24 Small Wonton Wrappers
  • 2 tbsp Dry Taco Seasoning
  • Cooking Spray
  • 1/4 Cup Taco Sauce or Salsa
  • Preheat oven to 350°F.
  • In a bowl combine the taco seasoning mix with the taco sauce.
  • Stir in the crumbled Veggie Ground Round Original and the cheese.
  • Set aside.
  • Coat each side of the wonton wrapper with the cooking spray.
  • Using a mini muffin pan, gently press each wonton into each opening.
  • Fill each skin with ½ ounce (about 1 tbsp.) of the Veggie Ground Round mixture.
  • Bake for 12-15 minutes or until each wonton is crisp.
  • Remove from oven and serve warm.
To top these off, I added black beans and sweet corn to salsa, to give it texture and color.
Get your muffin pan and wraps.

Make the filling.

Assemble the wraps, and fill.

Going into the oven.

15 Minutes later.

Top with salsa and cheese or anything else that sounds good to you.

Hope you have a great Wednesday!

Question of the day: Do you make any fun dishes with Wonton Wrappers?

Check Ya Later.


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