It is Brunch Week! What does that mean? Well all this week a large group of bloggers have teamed up to give you brunch recipe ideas and we have some fabulous prizes from some great sponsors. I won’t be able to participate in the whole week as I am off to Rome on Wednesday. Yes you heard that right, Rome. My little brother is doing a destination wedding so we have almost a week in Rome and I am so excited.
But enough about fun adventures and back on to breakfast. I often get stuck with new ideas for breakfast and brunch. But I really stuggle with creativity with it. So when I heard about Brunch Week I thought this would be a great oppertunity to push myself out of my comfort zone and try to get more creative.
I mentioned before that I have a lot of won ton wrappers to use up so my first recipe I decided to get creative and use them. I had seen a lot of people use won ton wrappers for things like lasagne cups so I thought I would take the same principle with eggs. First I tried pre-cooking the wrappers but that resulted in oddly shaped cups and then they overcooked once I baked them with the eggs. So round two I tried adding the eggs to the won ton cups and baking it together and this time it turned out perfect. Make sure to spray your tin with a light spray of oil so that they can easily come out once they are baked. You can use any filling, in the same way you would do mini quiches.
Won Ton Breakfast Cups
120mL (1/2 c.) milk
1/2 tsp salt
1/2 tsp pepper
40g (1/2 c.) cheese, grated
6 rashers of bacon (if using streaky bacon you might want to use more)
Cook bacon in a pre-heated 200 C (400 F) oven for 10-15 minutes. Until the bacon is crispy but not burned. Turn bacon over half way through cooking. Chop up bacon and set aside.
Lightly beat the eggs, milk, salt and pepper together in a large measuring jug. It is easier to pour this way.
Lightly spray a muffin tin with oil and place one won ton wrapper in each muffin cup. I found using a smaller muffin tray worked out best for me. Divide out the bacon between the won ton cups. And then fill the cups with the egg mixture, making sure the egg doesn’t rise above the wrapper. And top with cheese.
Today’s Brunch Recipes From Participating BrunchWeekers
Meat, Poultry and Fish
Breads, Grains, Cereals and Pancake-type Yums
We have such an incredible list of prizes to give away so don’t forget to scroll down to the Raffle Copter and enter to win!
From California Walnuts one lucky winner will receive:
A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .
Prize #2: (but with lots of winners)
From Lodge Cast Iron one lucky winner will receive:
One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).
In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).
AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).
From Flavors of Summer one lucky winner will receive:
A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating – you’ll be able to make the most of your next summer party.
From Black Gold Farms one lucky winner will receive:
A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.
The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).
From Bob’s Red Mill one lucky winner will receive:
A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.
From Whole Foods Orlando one lucky winner will receive:
The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card
From Whole Foods Orlando one lucky winner will receive:
Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey
From Stonyfield Organic one lucky winner will receive:
A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.
- 24 won ton wrappers
- 6 eggs
- 120mL (1/2 c.) milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 40g (1/2 c.) cheese, grated
- 6 rashers of bacon (if using streaky bacon you might want to use more)
- Cook bacon in a pre-heated 200 C (400 F) oven for 10-15 minutes. Until the bacon is crispy but not burned. Turn bacon over half way through cooking. Chop up bacon and set aside.
- Lightly beat the eggs, milk, salt and pepper together in a large measuring jug. It is easier to pour this way.
- Lightly spray a muffin tin with oil and place one won ton wrapper in each muffin cup. I found using a smaller muffin tray worked out best for me. Divide out the bacon between the won ton cups. And then fill the cups with the egg mixture, making sure the egg doesn’t rise above the wrapper. And top with cheese.
- Bake for 12 minutes in your 200C (400 F) oven. Serve warm.
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