Denver Bologna Bowls
A Nostalgic Breakfast Delight
I’ve always had a soft spot for bologna. Reminiscing about childhood lunches in the ’90s always brings me back to those delicious fried bologna sandwiches. Recently, my husband, Gavin, stumbled upon a vintage recipe for Denver Bologna Bowls in his beloved community cookbook, Crestview Café: A Collection of Recipes Tried and True by Friends of Crestview Elementary School. Intrigued, we had to try it out!
Ingredients:
| Ingredient | Amount |
|---|---|
| Thick slices bologna | 8 slices |
| Eggs | 3 |
| Milk | 2 tablespoons |
| Finely chopped onion | 2 tablespoons |
| Cheddar cheese | 3/4 cup |
| Salt | 1/4 teaspoon |
| Pepper | 1/4 teaspoon |
Directions:
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook six slices of bologna for about 30 to 60 seconds until they puff up.
- Use tongs to transfer the bologna slices to a greased muffin tin, forming cups.
- In a small bowl, beat together the eggs, milk, salt, and pepper. Stir in the remaining chopped bologna and onion.
- Pour the egg mixture into the bologna cups.
- Bake for 15 to 17 minutes, or until the egg is set. Sprinkle cheddar cheese on top and return to the oven for an additional 1 to 2 minutes, until melted.
Tips and Variations:
- Substitutions: Not a bologna fan? Try ham or Canadian bacon instead. I’m also eager to experiment with luxurious mortadella.
- Whole Eggs: For a fun twist, crack an egg directly into each bologna cup instead of mixing.
- Serving Suggestions: Serve your bowls on toast, alongside crispy hash browns, and maybe a splash of hot sauce for an extra kick.
- Nostalgic Touch: Top with a slice of creamy American cheese for that classic ’90s vibe.
- Garnish: Fresh chives or scallions elevate the dish perfectly.
Enjoy your tasty trip down memory lane with these delightful Denver Bologna Bowls!