If you’re an American and were born in the last thirty or so years, you’ve probably never heard of egg cups and egg spoons .  This clever serving set has been around for hundreds of years, and although virtually obselete in the US, is still popular in Europe.

The Egg Spoon & Egg Cup set above is just $16.99 at ChefTools.com .  The way to use this is to make a hardboiled egg, then place it in the egg cup.  Crack just the top and then eat the egg with a spoon – kind of an old fashioned thing, huh?

Although this is the traditional use of an Egg Cup & Spoon, you can also use the bowl to hold miniature egg creations.  I sometimes like to make scrambled eggs and then put them in the cup, and serve as a side dish with waffles or pancakes.

Mini Scramble Recipe (serves 4):

-4 eggs
-2 pieces of honey maple bacon
-1/2 cup shredded cheddar cheese
-1 pat butter

Grate about 1/2 cup of cheddar cheese (or even easier, buy the pre-shedded cheese!) Heat up a small frying pan , place 1 pat butter in pan and let spread around surface of pan. Place the two strips of bacon into the pan and cook until crispy.  Once crisped, remove from pan and set aside.  Crack the 4 eggs directly into the pan.  While they are cooking, chop the bacon into small pieces. When the eggs start to get slightly firm, start scrambling.  When it looks like eggs are almost the texture you want, sprinkle the cheese and bacon in.  Once cheese has melted slightly, remove pan from heat.  Scoop eggs into the egg cups and voila – mini cheddar bacon egg scramble!

Sunday morning breakfast is a big tradition in our family, so I’m always looking for weekend breakfast recipes that are delicious and convenient.  This breakfast casserole recipe has to be my all-time favorite because you prepare it the night before and let it sit in the refrigerator overnight.  It feeds a crowd, too.  Plan on leftovers, or you can cut the recipe in half.

• 12 eggs, lightly beaten
• 1 lb of sausage, bacon, or ham (fully-cooked and drained)
• 9 rectangular hash brown patties, frozen
• 1 cup of milk
• 2 cups of grated cheese (I like cheddar)
• Chopped onions, mushrooms, or spinach to taste (optional)

Use a wire whisk to gently blend the milk and beaten eggs in a large mixing bowl.  Spray a 13X9 baking dish, or stoneware baking crock with non-stick spray. Line the bottom of the dish with frozen hash brown patties.  Place cooked and drained meat over hash brown patties.  Place vegetables over meat.  Gently add egg and milk mixture to the casserole dish, taking care not to mess up the layers.  Sprinkle cheese over the top.  Cover with foil, and place in fridge overnight.

To bake:  Remove foil, and bake at 350 degrees for 45-55 minutes, or until center is set.

Just a thought- this one doesn’t have to be just for breakfast.  I’ve been known to whip this up in the morning, and cook it for dinner.