Eggs in Bologna Cups
photo by Mercy
- Ready In:
- 6 slices bologna
- 6 eggs
- 6 teaspoons milk or 6 teaspoons cream
- salt and pepper, to taste
- paprika (optional)
- Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
- The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
- Insert the bologna cups into the cups of a lightly greased muffin tin.
- Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
- Sprinkle with salt, pepper and paprika.
- Bake at 375°F about 15 to 20 minutes or until the eggs are set.
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I'm almost embarrassed to say this recipe has been on my "want to make list" for over 6 years -- but finally, I made them this morning. When I first saw the recipe and photo, I thought "oh, how cute." The cups are adorable and the cuteness factor rates a perfect 10! This is a great idea for preparing eggs, and they taste so good. They couldn't be easier to make and look very special on the breakfast table. The paprika it a colorful finishing touch for serving and I wouldn't skip that spice. Instead of salt/pepper, I sprinkled the eggs with Rita~'s Green Herb Seasoned Salt (recipe #396007). This recipe is a gem, thank you.
Today was the day to try these - my son wanted eggs for lunch, my daughter wanted bologna. I remembered having this recipe in my cookbook so we made these as a compromise. My son did get ahead of me making the cups, so our bologna wasn't pre-fried, but paired with a bagel and grapes these made a fun, well-balanced lunch.