BREAKFAST ONION CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, shredded cheddar cheese, eggs, bacon, large red onion, salt, pepper, chili powder, milk, grated parmesan cheese
Provided by Kate Staben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400˚ (200˚C).
- Mix eggs, milk, and spices in large mixing bowl.
- Add broccoli, bacon, and cheese, and continue mixing until all ingredients are well incorporated.
- Cut ends off the red onion and then slice in half. Gently pop out rings, using desired size.
- Heat cast-iron pan on low and place onion rings in the pan.
- Spoon in small amount of egg mixture and press on the onion ring create a seal, then repeat for all rings.
- Pour the remaining mixture filling to just about the top of each ring.
- Cover with foil.
- Place in oven and cook for 25 minutes, or until eggs are cooked through and slightly puffed and onion rings are tender.
- Remove from pan immediately and sprinkle with desired topping. (We used grated parmesan cheese.)
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 8 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, Sugar 2 grams
ONION-BEEF MUFFIN CUPS
"A tube of refrigerated biscuits makes these delicious bites so quick and easy! They're one of my tried-and-true, great lunch recipes and always bring raves.," says Brabara Carlucci of Orange Park, Florida. "In fact, I usually double the recipe just to be sure I have leftovers."-Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. , Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened., Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture. , Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese. , Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. , ,
Nutrition Facts :
FRENCH ONION CUPS
Number Of Ingredients 1
Steps:
- blah
ONION CUPS
This is a wonderfully light side dish FULL of flavor. Try it with My Honey-Lemon Chicken (Recipe #12129) found here at Recipezaar.
Provided by Michelle Bakel
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sour cream and horseradish; chill until ready to serve.
- Pre-heat oven to 400°F.
- Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
- Brush with oil and add 1/2 of salt and pepper.
- Roast for 15-20 minutes.
- Fry bacon.
- Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
- Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
- Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
- Top with crumbled bacon.
- Return to oven and roast another 5 minutes.
- Serve with horseradish/sour cream sauce.
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