Quantity can vary - just depends on how much you want and how much you've got..
Boneless, skinless chicken breasts
Sliced onions
Sliced peppers
Canned diced tomatoes (I like the Italian seasoned kind)
Put all ingredients in crock pot and cook on low heat for a few hours. Or you can cook it on high for an hour or two.
Serve over steamed rice.
Mmmmm. And super easy!
Wednesday, April 20, 2011
Ham, Egg, and Cheese Pockets
A friend left this on an old recipe blog. Thanks friend!
This one comes from a B&B in Maine. Their breakfasts were so good that I asked for the recipes!
12 slices of ham
Shredded Cheese
12 eggs
Preheat oven to 350 degrees.
Slice ham slices in half. Spray muffin tin with Pam or other non-stick spray. In each muffin cup, press two half pieces of ham, criss-crossing the pieces. Spoon in about 1 Tablespoon of shredded cheese and gently press it to the edges, leaving a "bowl" for the egg. Carefully crack one egg into each pocket.
Bake for 15-20 minutes. (Cooking time will depend on your oven.) Try not to open oven door while baking, but do make sure not to burn them! If you have a window on your oven door, it is most useful! When the egg white is fully cooked and egg yoke is still a little runny - they are perfect!
This one comes from a B&B in Maine. Their breakfasts were so good that I asked for the recipes!
12 slices of ham
Shredded Cheese
12 eggs
Preheat oven to 350 degrees.
Slice ham slices in half. Spray muffin tin with Pam or other non-stick spray. In each muffin cup, press two half pieces of ham, criss-crossing the pieces. Spoon in about 1 Tablespoon of shredded cheese and gently press it to the edges, leaving a "bowl" for the egg. Carefully crack one egg into each pocket.
Bake for 15-20 minutes. (Cooking time will depend on your oven.) Try not to open oven door while baking, but do make sure not to burn them! If you have a window on your oven door, it is most useful! When the egg white is fully cooked and egg yoke is still a little runny - they are perfect!
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