egg cups

Shredded your favor cheese, small dice tri-colored bell peppers, prefer vegetable, cook the beacon and set aside.

Grease the muffin pan.

Preheat the oven to 350°F.

Wisk egg well and seasoned with salt and pepper, pour in muffin pan until 3/4 full adds in dice bell peppers, vegetable, beacon and cheese.

Bake for 25 minutes.

I call these, "Deviled Potatoes"!

Bake at 350°F until one side is tender. Remove from oven, and let cool 15 minutes. 

You probably wonder why only one side is tender, like only half cook, by this way turns the potatoes upside down so the soft cooked side up carefully scoop out potato pulp into a bowl, and you'll get the shells intact easily.

Next sauté all the ingredients and this will be the best time to blend some things that you don't usually like to eat alone or use of the leftovers, when cook mix with potato pulp in bowl until well blended. 

Spoon mixture generously into each potato shell, top with some more cheese and bake again until cheese are melted and slightly turn brown. 

For my ingredients, I have pinto beans, vegetables, beacon, cheese, garlic and some random leftovers, that means, you can experiment with different ingredients every time.

Baked Macaroni and Cheese

My kind of Mac and Cheese, yum!

Ingredients

16 ounces pasta, cooked
3 cups shredded Cheddar cheese
3 tablespoons wheat flour
2 cups milk
6 slices bacon
1 cup onion, 2 cups celery (diced)
1 bulb garlic, crushed 

Directions

Preheat oven to 350 °F.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium skillet sauté the chopped onion and celery, and minced garlic, then take off heat and add chopped cooked bacon and set aside.

To make the sauce, in a medium saucepan melt the butter over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.

Combine cooked pasta, sautéed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.

Bake uncovered in preheated oven until cheese on top is melted and light brown. Serve warm.