Tex Mex Breakfast Gobbler

Ingredients - Filling

• Cooking spray
• 6 slices turkey bacon, diced into small pieces
• 1 Tbsp Canadian maple syrup
• 1/2 cup finely diced red pepper
• 2 finely diced green onions
• 1 cup shredded Monteray Jack cheese with jalapeno peppers
• 6 eggs beaten
• 3 Tbsp salsa verte
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Tbsp sour cream

Directions

1. Fry the turkey bacon in a non-stick pan over medium high heat until crispy. Add the maple syrup and set aside.
2. Saute the red pepper and green onion in a non-stick pan for a minute, just until the red pepper begins to soften.
3. Beat the eggs with 1 tbsp of salsa verte
4. Add the eggs and bacon back to the pan and scramble. 
5. Fold the cheese into the scrambled eggs and stir just until melted. Set aside.
6. Mix the sour cream with remaining salsa verte. Set aside.

Ingredients Sweet Potato Cornbread Mini Muffins

• 2 cups mashed orange-skinned sweet potatoes (yams)
• 4 large eggs
• 1 1/2 cups buttermilk
• 2 1/3 cups yellow cornmeal
• 1 cup all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2  jalapeno pepper, finely diced
• 1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces

Directions

1. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 2 cups. Place mashed potatoes in large bowl. Whisk in eggs and buttermilk. Stir in jalapeno pepper.
2. Blend cornmeal and next 5 ingredients. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. 

To assemble the dish

1. Grease a mini muffin tin and fill each cup about 1/3 full (about a teaspoon per cup) with the muffin mix
2. Using your fingers, flatten the mixture along the bottom and work it up and around the sides of the cup. The idea is to make your cornbread batter into a little bowl your chili will go in.
3. Fill each cup with the egg mixture (about a tsp or two) and top with 1/2 teaspoon of the sour cream mixture. Top with another tsp batter.
4. Smooth batter over the top of the chili with a butter knife so that it forms a muffin cap.
5. Bake in a 375 oven about 17 minutes; until a toothpick inserted into the dough comes out clean.
6. Serve warm from the oven. 

**These freeze beautifully. Cool completely and freeze on baking sheets. Once frozen, store in heavy duty freezer bags.**

Makes 36-40