Easter Egg Breakfast Baskets

  • 12 Slices GODSHALL’S Turkey Bacon
  • 12 Eggs
  • 1/2 Cup Milk
  • 1/2 Cup Sun-dried Tomato (Diced)
  • 1/2   Avocado (Diced)
  • 12 Mini Waffles
  • 1/2  Cup Cheddar Cheese (Shredded)
  • Maple Syrup Drizzle
  1. Spray your muffin tin and put turkey bacon strips in around the edge
  2. Place the mini waffles at the base.
  3. Dice up your sun-dried tomatoes and avocado. Place some pieces inside each cup.
  4. Whisk the eggs and milk together and pour into each cup.
  5. Top the cups with the cheddar cheese and bake at 350 degrees F for approx. 14-16 minutes or until the egg is puffed up and cooked through.
  6. Drizzle with some maple syrup (optional).
  7. Serve and ENJOY!

Serving Size: 12

Watch the instructional video with Chef Samantha Cureton

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