Saturday, September 22, 2012

Omelette Brunch Cup

- 1/2 diced purple onion
- 7 eggs
- 1 lb ground breakfast sausage (we used hickory)
- 1 tbsp cajun seasoning
- 1/2 c diced sweet potato
- pam

1. Preheat oven 400', and spray cupcake tin with a lot of pam (I have used cupcake holders before and the eggs make the paper soggy)
2. Cook sausage meat in skillet
3. While that cooks, dice sweet potato and onion
4. Crack eggs into bowl, and beat, then add diced foods
5. When meat is done cooking, add into mixture
6. Top with seasoning, bake for 10-15 minutes
7. Let it cool, scoop out, and top with avocado , and salsa. You can make this the day before as well,but if you do, when it cools take a knife or fork to separate the edges from the tin. Cover, and place in the fridge overnight.