Bacon and Potato Egg Cups

Bacon Potato Egg Cups | Mama Papa Bubba

Oh my goodness…  I’ve been so bad about planning and preparing meals this summer.  I swear 5 o’clock just pops up out of nowhere and suddenly I find myself in the kitchen scrounging around like a mad woman trying to find something that I can throw together in 20 minutes and call a meal.  As a result, there’s been a whole lot of quinoa salad and other one bowl dinners happening around here this summer…

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So today, knowing that Brad was going out and I’d be on my own for the daily dinner / witching hour / bedtime combo, I decided to plan ahead {hey, I guess I learn eventually}.  Dinner needed to be something super quick and easy and something Gracen would happily gobble up without any issue, even if I had to leave her at the table on her own to put our early-to-bed bubba down for the night.  Enter all-natural turkey bacon – hah!  For a kiddo who really doesn’t eat or enjoy meat all that much, Miss G loves her some turkey bacon.  Knowing that I had a package hidden away in the freezer, I took it out to defrost in preparation for these bacon and potato egg cups and oh my word – were they ever a hit!  Not only did Miss G eat four of them {FOUR!}, but they’re so easy to make that Grae actually assembled them for us.  I also think they’d be great in school lunches, so we’ll definitely be making these again soon.

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Here’s our line-up of ingredients…  First off, whisked eggs with a splash of milk and a pinch of sea salt added in, some cooked potato cubes, finely chopped veggies {Grae picked broccoli and red pepper and decided to leave the zucchini and onion I’d offered}, and little chunks of cheese {we went with parmesan}.

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Also, some all-natural turkey bacon that we folded in half lengthwise and quickly put along the outside edge of our silicon cupcake liners.

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After that, Grae simply filled the liners with the other ingredients.  We filled the bottoms of the cups with potato cubes…

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And then added our veggies and cheese on top.

With that done, I filled the cups to the top with the egg mixture and popped them into the oven {which was heated to 350 degrees}.

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After about 20 or 25 minutes {I lost track while attempting to bathe two kiddos during the cook time!}, the egg was no longer jiggly and the edges were just beginning to get golden and pull away from the silicon liner, so we pulled them out of the oven.

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Here’s what they looked like when done.

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Quick, easy, delicious, and not a speck of quinoa involved. ☺  I think I’ll try making a mini version for Grae’s Yumbox lunch very soon.

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