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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

One Stop Brunch Cups

I love the fact that this is a recipe that has protein and vegetables all rolled up into one amazingly cheesy, easy to prepare dish. Now that school is in, the weather is getting cooler, make this as a breakfast for your kiddos or relax and perpare it for Sunday brunch.


For 6 Serving(s)


  • Nonstick cooking spray
  • 6 slices whole wheat bread, crust cut off
  • 6 thin slices Roma or plum tomato
  • 4 eggs, beaten well
  • 1 cup(s) milk
  • 5 ounce(s) smoked ham, diced
  • 1 cup(s) cooked peas
  • 1 tablespoon(s) hot or chili sauce
  • 5 ounce(s) shredded Cheddar cheese

One Stop Brunch Cups Directions

  1. Liberally spray a 6-cup muffin tin. Prehat oven to 350-degrees F. Press slices bread into each of the cups of the muffin tin. pressing down to form itself into each snugly. Lay a slice of tomato into each bread cup. In a bowl, whisk together eggs, milk, ham, peas and hot sauce.Pour evenly into each bread cup. Top with equal amounts of shredded cheese and bake 12-15 minutes, or until browned on top and egg has set. Remove from oven to cool a couple of minutes. With a butter knife, loosen around each bread cup from the muffin tin. Wtih a tablespoon, gently lift each out onto a serving plate and serve immediately.