I tried this yesterday morning. I have a six hole muffin pan from Pampered Chef and used that. I mixed up six eggs with milk as for scrambled eggs. I baked them just a bit longer as I can not stand wet eggs. I also baked some Pilsbury frozen buttermilk biscuits, fried up a bit of bacon while the eggs and buscuits baked. Yum! Yes the egg was pretty thick, so maybe next time I will use less egg in each cup. DH took one to work with him this morning and when I talked to him a bit ago, he said it was pretty good! He must have enjoyed it, or he wouldn't have said anything. Mary, if you want the toasted texture, just do the eggs and bacon ahead and freeze/refrigerate that. It only takes a minute in the toaster for the muffins, so while the eggs and bacon or sausage is heating in the microwave, the muffins can be in the toaster, and two seconds to assemble. I will be doing a lot of these for fast breakfasts in the motor home when we are on the road. Thank you, Terri, for asking about this! It will be very handy for me. And not just for the motor home. I do not usually cook breakfast just for me. I'll eat a couple of peices of toast instead, then cook a breakfast on the weekends when my husband is home from work. I'll be eating a better breakfast from now on, thanks to you! Tami

Eileen's post reminded me of this recipe. It's something they make at Whole Foods who were kind enough to share the recipe. It is delicious on a bit of lettuce or used as a spread on crackers. Tuna And Artichoke Salad Fresh tuna,poached in a court bouillon Mayo, they made their own, so did I but Hellmans would work (this is one time when I would NOT use Miracle Whip) Kalamata olives,chopped Artichoke hearts,chopped (canned) Green onions,chopped minced garlic oregano,dried lemon juice,fresh salt and pepper Mix , chill, go light on the mayo

I got it out of my 45 year old Betty Crocker cookbook....web link to the recipe is below. Same recipe my mother used. I make it in 2 8" round cake pans but it is also good as a sheet cake. As to the icing...I take a pint of cream cheese and beat the heck out of it with the mixer, until fluffy - then add a glug of high quality vanilla extract(I use one made with bourbon) and start adding powdered sugar until it feels right for spreading. Here is a link that might be useful: Betty crocker cookbook - Banana Nut cake

I make a wonderful Ultimate Breakfast casserole, you can substitute croissants for the bread and it would be great. 12 slices bacon, cooked and crumbled 4 cups cubed bread 1/2 cup butter, melted 2 cups cheese, grated 8-9 eggs 1 cups milk 1/2 cup sour cream salt and pepper to taste additions, to taste Cook and crumble bacon; set aside. Cube bread. Grease a 9x13 pan. 2. Cube the bread, spread on bottom of pan 3. Melt butter (or margarine) and pour over the bread cubes in the pan. 4. Toss with shredded cheese. ( I used a Mexican Fiesta blend) 5. Whisk eggs, milk, and sour cream. 6. Pour mixture evenly over bread cubes and cheese. 7. Sprinkle bacon (or whatever) over the top of the casserole. 8. Cover with foil. You can cook this right away, or let it sit in the fridge overnight. Bake at 325-degrees, covered, for 45 minutes. Remove cover and bake another 15 minutes. \*You can substitute 3/4 pound (or 1 1/2 cups) sausage or ham or ground beef or Whatever you have! You can get away with 1/4 cup butter. Or even margerine. If you must. Add 1 cup chopped sauteed onions, peppers, mushrooms, or other vegetables, if you like. You can cut this recipe in half, just use a 8 x 8 pan. Easy to make the night before and cook the next day.