Good Morning Breakfast Bites

Today is Palm Sunday. Last year, we had an awesome Passion Palm Sunday Feast. Palm Sunday is one of my favorite celebrations if you hold it in that moment of praise and acclamation. My spirit soars. The palms we waive on this Sunday will become the ashes of penance and forgiveness the next Ash Wednesday. This year, things are different.

My life has revolved around food and family and faith. I grew up in a house bursting at the seams with people – aunts, uncles, cousins, neighbors and even a few strangers. I can remember many a gathering after church when the house was crowded. When Father Dennis would come to bless the food, there were so many people crowded into that country kitchen, you could barely move. The blessing was followed by a robust song about God granting many healthy, happy years. I miss those days.

For me, the hardest part about this whole pandemic is that I feel so separated from the fellowship of kindred spirits. I love Hubby and Kiddo very much. They have done their best to sit with me and read Sunday scripture. They give me space to pray the Rosary. Yet somehow there is a sadness. And from that sadness comes comfort knowing that; although we might feel alone, we are not alone.

May the Good Lord watch over you and keep you safe. May you come together as a family and bring one another joy this beautiful Sunday morning.

Ham and Eggs Breakfast Bites
3-1/2 cups cups Buttermilk Pancake mix
1 cup Milk
12 Eggs
2/3 cup Cheddar Cheese, grated
2/3 cup Ham, diced
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 tablespoons fresh Rosemary, if desired

Heat oven to 375-degrees. Spray 12 regular-size muffin cups with cooking spray, set aside.

In medium bowl, mix pancake mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3 or 4-inch round cutter.

Press the rounds into muffin cups. Sprinkle cheese into each cup, set aside.

Dice ham, sprinkle a little ham into each of the cups. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.

Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.

Note: Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen