Bacon Wrapped Cheesy Egg Biscuit Cups

I love breakfast.  It’s a meal that I could definitely eat three times a day and never get sick of.  The possibilities are just endless and breakfast foods are the best.  Simply put.  Lately, I’ve been getting sucked into those fast-paced videos on Facebook that show you how to make a recipe really quickly.  You know the ones.  Particularly from Buzzfeed’s Tasty are what impress me most, so I started following their Facebook page.  Well, one Sunday morning I watched one, and William and I headed to the grocery store.  At 6:00 a.m.  Seriously.

The videos always make recipes look so easy.  This one really was.  And then I had breakfast all week.  I made Bacon Wrapped Cheesy Egg Biscuit Cups and was pretty proud of it.  After Instagramming my masterpiece, I group texted my family who was instantly jealous.

bacon wrapped cheesy egg biscuit cups

So while I call them Bacon Wrapped Cheesy Egg Biscuit Cups, Buzzfeed called them “Bacon Egg Cups.”  (My name is much more descriptive. lol)  Original recipe can be found here.  Buzzfeed definitely photographed them better than I did, but I’ve never claimed to be a food blogger, so that’s alright.  Now I’m noticing they added chives and a dash of pepper.  Definitely prettier.  Noted for next time.  Anyway, here’s what I did:

Bacon Wrapped Cheesy Egg Biscuit Cups


  • 6 mini refrigerated biscuits
  • 12 pieces of bacon
  • 12 eggs
  • cheddar cheese


  1. Spray muffin tin and preheat oven to 400 degrees.
  2. Place HALF of one biscuit in each muffin cup.
  3. Line the muffin cup with bacon.
  4. Sprinkle cheese inside.
  5. Crack an egg in each cup.
  6. Bake for 25-30 minutes (or until bacon and eggs are fully cooked).

These Bacon Wrapped Cheesy Egg Biscuit Cups are so unbelievably filling.  After eating them for a couple days in a row, I decided I needed to be a liiiiittle healthier with what I’m eating most of the time.  Haha, I love splurging, but there’s nothing healthy about these.  Just being honest.  It doesn’t mean you shouldn’t make them though!  Give them a try for brunch when you have other people coming over to help you consume them…

linking up with peas & crayons for what i ate wednesday ‘

Last weekend, I went to check out Revel Kitchen with one of my foodie friends.  The St. Louis Cardinal’s nutritionist is the owner.  There are two locations in St. Louis, and we were excited to check it out.  We shared:


  • Coconut Curry Butternut Squash Bisque: This was the BEST and definitely the hit of the meal.  It was so incredibly flavorful.  It makes me want to try to recreate it at home. (Anyone have a recipe for something similar?!)
  • Cali Club: This was your typical chicken, bacon, avocado sandwich.  Honestly, it didn’t do much for us.
  • Gotta Thai Try: We added shredded beef to it.  This bowl had a lot of potential as it was a mix of cabbage, edamame, carrots, bell peppers, scallions, toasted sesame seeds, but the Thai dressing was a little too salty for our liking.

Honestly, we weren’t quite impressed with Revel Kitchen as we’d hoped.  However, the soup was so good, that we’d definitely give it another shot and order different items.

The dinner I’m highlighting is sushi because I can’t ever have enough sushi.  Though I’ve never tried / don’t have an interest in making it, I could eat it all day long everyday.  Along with breakfast, of course. 😉  And in case you missed my Cucumber Crab Bites Recipe, those are perfect for sushi lovers who don’t want to make their own sushi!  Sushi for dinner from a couple of weeks ago:


All sushi is good, but especially if it contains cream cheese and / or tempura anything.

Soooo, these definitely weren’t the healthiest meals I highlighted today, but just a glimpse of some fun meals I’ve been eating lately.  Now to get back on track with eating a little healthier…

But before I do, I’ve got to finish my Spring Jelly Bean Trail Mix I still have left!

What’s the best not-healthy thing you’ve eaten lately? (Hey! It’s all about moderation, like I always say…)

Caprese Egg Bake Recipe

I mentioned on Monday that I didn’t workout over the weekend.  I planned to go on a run, but the cooler (cold!!!) temperatures scared me away, and it was way too easy to stay in my warm bed.  Well, that’s not going to fly all fall and winter.  I can’t just hibernate for half the year though some days it does sound appealing.  I’m a big believer in “every bit counts” and “do what you can when you can.”  So on Monday morning, I met my coworkers in the gym for a quick 15-minute workout before our students arrived.


Working out is a great way to start off the week no matter how long or short!  Moving your body everyday is essential and every little bit adds up.  No excuses!  If I can get 10,000 steps in as a full time working mom, you can too!

While fitness is one aspect of living a healthy life, fueling your body with nutritious foods is another.  It’s easy to get in the habit of “comfort food” in the cooler weather, but it’s essential to stay up on eating well as the days get shorter and cooler.  One of the major ways I accomplish this is by meal prepping and batch cooking.  This means cooking in advance large quantities of food that last for more than one meal.

I love eating eggs in the morning for breakfast.  Specifically, Eggland’s Best (they really are the best and most nutritious!).  However, sometimes cooking eggs in the morning just doesn’t happen with my little toddler running around.  It only takes a few minutes, but sometimes it feels like I don’t even have that.  Plus, having a dish already prepared in the refrigerator feels so good and means one less thing for me to do in the busy morning.  Recently I made a Caprese Egg Bake.

caprese egg bake

It’s warm and cheesy and filling and so unbelievably easy to make.  You ready for it?

Caprese Egg Bake Recipe


  • 8 eggs
  • 1/2 cup milk
  • 2 tomatoes, sliced
  • 8 oz mozzarella, sliced
  • 2 tablespoons basil
  • 2 handfuls fresh spinach
  • salt and pepper to taste


  1. Whisk eggs, milk, salt, and pepper in large bowl.
  2. Layer tomatoes and mozzarella in greased casserole dish.
  3. Spread spinach out on top.
  4. Pour in egg mixture.
  5. Sprinkle basil.
  6. Bake at 375 for 35 minutes or until cooked through.

Whenever I follow recipes at home, I usually alter them just a bit depending on my taste and what I have on hand.  Some options for this recipe include adding one cup of shredded mozzarella cheese to make it even cheesier.  Cherry or grape tomatoes also work.  I’ve used 2 cups of them and make sure they’re halved.  I’d like to add more vegetables such as zucchini or squash though really any vegetables would work.

caprese egg bake recipe

Did you know that compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have 10X more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have 4X more Vitamin D, 3X more Vitamin B12, and 38% more Lutein. [source]

All Eggland’s Best eggs are produced by hens that are fed an unique, all-vegetarian diet of healthy grains, canola oil, and an all-natural supplement of rice bran, alfalfa, sea kelp and Vitamin E.  The feed contains no animal fat, no animal by-products, and no recycled or processed food.  Eggland’s Best never uses added hormones, steroids, or antibiotics of any kind.

Check out Eggland’s Best eCookbook!

caprese egg bake brunch

Whenever I eat regular caprese salads, I love a light drizzle of balsamic on top.  Well, I did that last night as I was photographing the bake.  William was watching me and I was worried that he was going to go for the plate, so I passed him the bottle of the balsamic to keep him occupied while I snapped away.  Unfortunately, I forgot to put the cap on before I gave it to him!  You know what happened… he wanted to be like his momma and pour some on the eggs!


Wah!  I was sad because this was the last of a really good bottle of balsamic I received for my birthday.  Silly baby.  Don’t worry though, I didn’t let the eggs go to waste! 😉

PS: The balsamic, even in this massive quantity, was a great addition!

Caprese salads – yay or nay?  Caprese egg bake? YAY!

This post is sponsored by FitFluential on behalf of Eggland’s Best.

cheesy egg biscuit bake

Are mornings hectic for anyone else besides me?  If you’re a mom, I’m sure you are nodding your head right now.  If not, you could still be agreeing with me since mornings tend to be rushed with getting yourself together and out the door.  And if you have leisurely mornings, then please tell me your secret!

Since being back at work since summer ended and actually having to follow a time schedule, mornings at my house are constantly rushed.  I’m running around trying to get myself ready, keep William entertained, and make him presentable for school.  In between all that, I’m also making sure to eat breakfast.  After all, it is the most important meal of the day!  And I wake up starving.  I don’t understand people who say they “can’t” eat breakfast too early in the morning.  Food is literally one of the first things I think about each day.

While I always make sure to eat breakfast, preparing something the morning of can be tricky.  I’ve written here recently how I’m really trying to get better at meal prepping; it makes the world of difference!  Even if I just make one thing over the weekend, it makes the week so much smoother and that much easier.  Eggs are probably my absolute favorite breakfast item.  Not only do they pack a killer nutritional punch, but there are a million ways to eat them (30 recipes right HERE!) and they keep me full which is important as an elementary teacher with few breaks and equally important as a breastfeeding momma.  My latest EGG-session?  Cheesy egg biscuit bake!

cheesy egg biscuit bake

This is so easy to throw together!  I make it on Sunday and cut pieces to eat throughout the week for breakfast.  It reheats really well, and it’s toddler approved!  William is a big fan!  This breakfast bake is a total crowd pleaser.  I made it for the first time last year for a school breakfast, and it was gone within minutes.  Then, I made it for a play date (literally, on three separate occasions with different play groups!) over the summer.  Now, I make it to help make mornings a little easier knowing breakfast is already made.

Cheesy Egg Biscuit Bake


  • 6 eggs
  • 3/4 cup milk
  • 1 cup mozzarella cheese
  • 1 cup cheddar cheese
  • 1 package of jr. biscuits (I use honey butter)
  • salt and pepper, to taste


  1. Line bottom of greased baking dish with biscuit dough.
  2. Sprinkle with cheese.
  3. Whisk together eggs, milk, salt, and pepper.
  4. Pour egg mixture over biscuits and cheese.
  5. Bake for 25 minutes at 425.

Each bite is cheesy, eggy, biscuity, and delicious.  When I make this, I eat it for several days in a row until it’s gone without ever once getting sick of it.  And I don’t have to spend time in the morning preparing breakfast!  Double win!

biscuit egg cheese casserole recipe

This is the base recipe that I use.  However, often times I add vegetables and / or meat to this casserole.  My favorite is spinach and seasoned turkey meat.  Sausage crumbles work, as do mixed vegetables.  Really, you can add anything you want; just add your chosen mix-ins on top of the biscuits and before the cheese.

Since I eat eggs on an almost daily basis, I am very choosy about what kind of eggs I buy and, especially, feed to William.  Always, always, always, it’s Eggland’s Best.  Why?  They’re more nutritious, simply put.  To be exact, compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have 10X more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have 4X more Vitamin D, 3X more Vitamin B12, and 38% more Lutein. [source]  Of course I’m going to choose EB!

egglands best

Check out Eggland’s Best eCookbook!

What would you add to this breakfast casserole?  I want some new ideas!

This post is sponsored by FitFluential on behalf of Eggland’s Best.

flourless peanut butter blueberry muffins recipe

Packing William’s lunchbox this year has proved to be challenging.  He eats breakfast, lunch, and two snacks at school, so trying to provide some variety can be difficult.  Plus, as you other mommas know, toddlers can be PICK-Y when it comes to food.  When I find something he likes (for the moment), he gets it everyday.  Well, for awhile he was getting scrambled eggs everyday since they’re healthy and he loves them.  Then, his teacher told me there was an egg allergy in his class, so I couldn’t do scrambled eggs anymore.  Argh.  Time to get creative.

I ended up making flourless peanut butter blueberry muffins which not only served as a perfect breakfast for him, but a delicious snack for me.  I’ve written time and time again about how busy the beginning of the school year is.  Morning workouts have begun twice a week before school.  I wake up most mornings at five o’clock and eat breakfast around six.  At 8:40am when the workout is over, I need something to refuel and I need something quick before the kiddos arrive at 8:50.  Enter flourless peanut butter blueberry muffins.  I told you, they’re perfect all around – for breakfast or as a pre or post workout snack.

flourless pb blueberry muffins recipe

When I heard there was an egg allergy in William’s class, I asked if I had to avoid eggs completely.  His teacher said no, just don’t do scrambled or hard-boiled eggs.  I was still allowed to cook with them.  New breakfasts included french toast or peanut butter toast.  Both of those required me to make them the morning of, and I am really trying to get better at meal prep to speed my mornings along.  Over the weekend, I rummaged through my kitchen and created these muffins with ingredients I had on hand: bananas, eggs, peanut butter, and blueberries.  The result?  Faaaaaantastic!

flourless pb blueberry muffins tin

They’re light and moist and packed with nutrition.  Eggs and peanut butter provide a good dose of protein to keep you full and build muscle.  Bananas are a great source of natural carbohydrates and contain a lot of potassium.  Blueberries are loaded with antioxidants.  There is no added refined sugar; they are sweetened with honey.

As always, I use Eggland’s Best eggs.  There are several reasons why, but in an eggshell (ha) a nutshell, compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have 10X more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have 4X more Vitamin D, 3X more Vitamin B12, and 38% more Lutein.  Click HERE for more information on Eggland’s Best nutrition.

I eat eggs on a daily basis, so naturally, I want the best.  That’s Eggland’s Best.  Nutrition is a crucial factor in staying fit and there are a million different ways to eat eggs.  Need some fresh ideas? –> check out 30 Egg Recipes or the EB eCookbook.

ebeggs flourless muffins

Flourless Peanut Butter Blueberry Muffins Recipe

~makes 12 muffins


  • 1 cup peanut butter
  • 2 bananas, mashed
  • 3 Eggland’s Best eggs
  • 1 cup blueberries
  • 1/4 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon


  1. Mix all ingredients (except blueberries) until smooth.
  2. Stir in blueberries.
  3. Pour batter in greased muffin tin.
  4. Bake at 350 for 20-25 minutes.

flourless pb blueberry muffins

Make these for your toddler, kids, or yourself and have a healthy snack or meal on hand all the time.  Pin them for later – they’re so easy to make over the weekend to set yourself up with healthy choices for the week.  Let me know how you like them!

What snack do you always have on hand to help make healthy choices?

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Why Are Eggs Healthy + 30 Egg Recipes

I. LOVE. EGGS.  Simply put.  For good reason, too.  Eggs are a nutritional powerhouse, can be eaten at any time of day as a meal, snack, pre/post workout, are incredibly versatile, and are delicious!  When my refrigerator is bare, you can bet I at least have eggs in there.  Not only that, William, my dear fifteen month old super picky eater, LOVES eggs (cooked in coconut oil!), so I feel good that, even though he doesn’t eat a ton of different foods, he’s getting the protein, nutrition, and benefits from eggs.

But guess what?  Unfortunately, all eggs are not created equal.  I’ve been learning how and why Eggland’s Best eggs are better than other eggs.  For a food that I (and William) eat on an almost-daily basis, you better believe I want the best.  That’s Eggland’s Best.

Not only do Eggland’s Best eggs have more vitamins in them, but they stay fresher than ordinary eggs, as well.  The secret behind creating the Eggland’s Best egg is their special, wholesome, all-vegetarian hen feed consisting of healthy grains, canola oil, and a supplement of rice bran, alfalfa, sea kelp, and Vitamin E.  The Eggland’s Best hen feed contains no animal by-products and no recycled or processed foods. Eggland’s Best never uses hormones, steroids, or antibiotics of any kind.

So why are Eggland’s Best eggs the BEST eggs?why are eggland's best eggs the best eggs

Here are the stats and why they’re important:

  • Stays fresher longer: Based on an independent study, Eggland’s Best eggs were shown to maintain freshness longer than ordinary eggs. To ensure they remain the leader in nutrition and freshness, Eggland’s Best conducts more than 30,000 tests a year & created a 27 points of quality and freshness program.
  • 10X more Vitamin E: Vitamin E is an antioxidant that helps to protect body cells and tissues in the heart, skin, lungs, joints, or elsewhere in the body.
  • 25% less Saturated Fat: Reducing the amount of saturated fat in your diet is recommended for maintaining healthy cholesterol levels and cardiovascular functions.
  • More than DOUBLE the Omega-3s: Omega-3s are believed to be beneficial for heart health, brain and eye function, infant development, and alleviating hypertension.
  • 4X more Vitamin D: Vitamin D aids in the body’s absorption of calcium, which is essential in helping to form and maintain strong bones and muscle strength.
  • 3X more Vitamin B12: Vitamin B12 is important for healthy protein metabolism, energy production, and cognitive, cardiovascular, and nervous system health.
  • 38% more Lutein: Lutein is an antioxidant that helps maintain healthy vision, overall eye health, and may slow the effects of age-related macular degeneration.
  • A GOOD source of Vitamin B2: Vitamin B2, also known as Riboflavin, plays an important role in the production of energy by helping convert carbohydrates into sugar.
  • A GOOD source of Vitamin B5: Vitamin B5 is a water-soluble vitamin essential for our bodies to synthesize and metabolize proteins, carbohydrates, and fats.

Information from Eggland’s Best superior nutrition page.

Do you ever get bored from eating eggs? (WHAT?! How could you?! There are a million different ways to cook ’em!)  Here are 30 delicious egg recipes from my fellow FitFluential Ambassadors that are sure to mix up your usual routine:

30 egg recipes nutritional benefits

For even MORE recipes, check out Eggland’s Best eCookbook!

Whew!  The list could have gone on forever, but I thought 30 was a good number to stop at.  I was going to organize the recipes by meal, but really, you can eat eggs any time of the day!  Eggs are my go-to for every meal: breakfast, lunch, snack, or dinner.  And like I said before, William loves his eggs, too!  They make him a happy, healthy baby (fine, toddler!).

eating eggs

What’s your favorite way to eat eggs?

This post is sponsored by FitFluential on behalf of Eggland’s Best.

balanced eats

You guys.  We had a snow day here in St. Louis yesterday again.  Not cool.  I’m so over the snow.  Yes, usually I’m over the moon happy about snow days, but this was our sixth snow day (not consecutive) for the school year.  That means we have to make them up.  If it were just at the end of the school year I wouldn’t mind (this year anyway) since I’ll be on maternity leave with Baby Itz.  However, itz not.  We’re saying good-bye to President’s Day and/or possibly a professional development day.  Come on, warm weather, where ya at?

Since I was home all day yesterday for the fourth day in a row (thanks to the weekend, MLK day, and aforementioned snow day), I wanted to focus on eating balanced meals.  I knew I’d have the time to prepare them, so I figured there weren’t many excuses.  Usually when I’m home all day, I’m a huge grazer and rarely put together actual meals.  However, I did a better (not perfect) job yesterday.



One whole egg with two egg whites cooked in coconut oil, topped with plain Greek yogurt, nutritional yeast, and red pepper flakes.  Steamed spinach on the side.  I LOVE this combination and could probably eat it everyday.

Linking up with Peas & Crayons’ What I Ate Wednesday.

Mind you, I didn’t take a picture of everything I ate yesterday.  Not even close.  I still did plenty of grazing, but let’s blame that on my pregnancy, mmmk? 😉



I actually made this salad the past two days and felt really good about all the veggies it included!  The base was spinach and kale, and the extras were beets, cucumbers, grape tomatoes, sunflower seeds, cottage cheese, a sprinkle of Parmesan cheese, and a drizzle of balsamic.  I love love love everything about it.

Note: this is not the only thing I ate for lunch; however, itz the only thing I plated around lunchtime.  This salad alone would not normally satiate my hunger for very long because of the lack of protein (small amount of cottage cheese).  Be assured, there were plenty of snacks eaten in addition.  Just wanted to throw that out there…


nuts fruit chocolate snack

aka BEST SNACK EVER!  Now this is a balanced snack, eh?  Cashews (a very underrated nut, in my opinion), an apple, and a couple squares of Theo’s dark chocolate.  Clearly I’m joking about it being balanced, but it is kind of balanced.  Itz always best to pair fruit with nuts, so you get the healthy balance of carbs, fat, and protein for longer staying power.  And the chocolate?  Well, that’s just a bonus!  And itz dark… so it must be healthy!



I write all the time how Jonny and I eat with his parents and my parents on an almost weekly basis.  Both of our parents almost always send us with leftovers which is very much appreciated.  This week, we ate at Jonny’s parents’ on Sunday, and my parents’ last night.  The dinners are also usually pretty balanced.  The dinner I have pictured is a bit heavier and more carb heavy than usual, but ehhh it sure was tasty!  It was a burger, scalloped potatoes, Brussels sprouts with bacon sauteed in olive oil, and fettuccine.  Heavy, but darn delicious once in awhile!  Just being real here!

Dessert / Another Snack:


Freshly cut pineapple!  Pineapple is Jonny’s most favorite fruit, so when I spotted it at the store for just a dollar, I was quick to drop one in my cart.  Pineapples can be a bit of a pain to cut, but using my Kyocera ceramic knife makes it way easier.  That bad boy cuts through anything!

What is your favorite balanced meal or snack? 

Shirley Temple Egg Recipe

Last week I posted about Shirley Temple Eggs and I was surprised how many other names these eggs have!  Shocked, actually.  Frankly, I always thought they were called “Shirley Temples” as that’s what my family went by.  When I first posted the photo on Instagram, I received seven different names.  After the blog post, there were six additional names.  So obviously I had to compile all the names and create a master list!

Shirley Temple Eggs

Take your pick!  Call ’em what you will; they’re delicious any which way!  I thought I’d provide you all with a step-by-step guide for today’s WIAW party.

Shirley Temple Egg Recipe

First, you start with a piece of bread and you cut a hole in the middle.  My family always used a shot glass to carve out the center, but Nicole at Fruit ‘N’ Fitness wrote that her mom uses a cookie cutter to make fun shapes in the center.  I love that idea!

Shirley Temple Egg step 1

Quick sidenote: Recently, I was sent a couple loaves of Ezekiel 4:9 Flax Sprouted Whole Grain Bread to review (no compensation – just my honest thoughts and opinion!).  I love, love, love super grainy, seedy breads, and this kind was no different.  From the Food for Life website, I was pleased to learn that the bread is: made with freshly-sprouted, certified organic live grains and sprouted flax seeds throughout. It’s a spin on their classic loaf is a powerhouse of nutrition, providing an excellent source of Omega 3 and 6 essential fatty acids (EFAs), the “good” fats that are vital to our health and body function.

Ezekiel 4:9® Sprouted Flax Bread is 100% flourless and free of conditioners, additives, artificial flavors, colors and preservatives. It is also made with filtered water and no added fat and is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each slice of contains 90mg of Omega 3, 5g of protein, 4g of dietary fiber and 18 amino acids from vegetable sources.

Lots of goodness right there!  Plus, the bread held up well for Shirley Temples, so itz automatically a WIN in my book!  Ok, back to normal programming the recipe now.

Shirley Temple Egg step 2

Grease your pan.  My grandma (and I’m sure most other people) use butter.  I threw a hunk of coconut oil in the pan and I’ll never cook them any other way now.  Plus, there are healthy benefits to using coconut oil and it adds just a hint of flavor (nothing too overpowering, no worries!).  Then, you add your center-less pieces of bread and the cut-outs, and crack an egg right in the middle.  After letting them cook for a short time, check to see if they’re ready to flip.  If they are, turn ’em over!

Shirley Temple Egg step 3

Yes, I use my hands to peek underneath.  If you like your yolks runny (like I do), then you’ll really want to be mindful of how long they’re cooking.  Obviously if you cook them too long, you won’t have dippy eggs.  If you’re not a runny yolk kind of person, leave them on the pan longer.  You can even pierce the center so the yolk spreads to the rest of the toast and then thoroughly cook them while in the pan.  Itz a preferential thing.  After I plate my Shirley Temples, I cut them in half to see if I’ve gotten runny yolks…

shirley temple egg

Runny yolks for the win!  Then I dip pieces of my toast in the yellowy goodness and lick the plate clean.  I mean, errr… finish my delicious breakfast!

Right now, right here: Tell me your Shirley Temple thoughts!  How do you like your eggs?  Did I miss any other names?!

Shirley Temple Eggs

One of my favorite childhood breakfasts was Shirley Temple Eggs.  Itz very simple to make.  You cut a hole in the middle of a slice of bread (we always use a shot glass to carve out the middle), put it on a pan, crack an egg in the hole, and cook ’em!  You turn it over, so both sides are cooked.  Itz your choice how you like your yolk: runny or hard.

When my grandma, Mama, makes them, she slathers butter on both sides, and itz oh so delicious.  However, now when I make them, I use coconut oil in the pan for a healthier spin.  Still delicious!  When we (my siblings and I) became old enough to make Shirley Temples ourselves, my sister used to always flip them a million times, so we deemed her Shirley Temples “the flippers.”  Haha, memories oh memories!

shirley temple eggs

Anyway, the first time I asked Jonny if he wanted me to make him Shirley Temple eggs, he looked at me like I was crazy!  “Shirley Temple eggs??” When I brought him his plate of breakfast, he responded, “Those are called eggs in a basket!”  I had seriously never heard them called anything else before.

I posted that picture on Instagram last weekend and asked everyone what they called them.  50 likes and 23 comments later, I was cracking up at some of the names!

  • Eggs in a hole
  • Eggs n toast
  • Toad in a hole <– what?! hilarious!
  • Surprise eggs
  • Eggs in a basket
  • Sunshine toast
  • Eggs with legs <– and apparently there’s a song that goes along with this one!

After discovering the numerous (and maybe slightly more common names) for Shirley Temples, I called my grandma to ask where the name came from.  She wasn’t sure and said that Papa’s family always called them Shirley Temples.  So I asked Papa and he didn’t know either!  Shirley Temple was definitely popular back in the day, but the explanation for why the eggs adopted her name is still unknown.  They’ll always be Shirley Temple eggs to me.  I just can’t do toads for breakfast…

What do you call those eggs?  Favorite childhood breakfast?