Monte Cristo Egg Bites
Preheat oven and prepare jars as directed. Cut enough day-old French bread into 3/4-inch cubes to make 11/2 cups. In a large skillet melt 1 Tbsp. butter over medium. Add bread cubes; cook 5 minutes or until toasted, tossing frequently. Divide croutons among prepared jars. Continue as directed in Step 2, except substitute 1/2 cup chopped sliced ham and/or turkey for the bacon, omit spinach and roasted peppers, and use Gruyère cheese. Bake as directed. Immediately top each egg bite with 1/2 tsp. raspberry jam. Cool slightly. Substitute chopped fresh basil for optional toppings.
Andouille Mushroom Bites
Preheat oven and prepare jars as directed. In a medium skillet melt 1 Tbsp. butter. Add 2 cups chopped mushrooms; cook 8 minutes or until tender. Remove from heat. Quarter lengthwise and thinly slice one 3-oz. fully cooked smoked andouille sausage link. Add sausage and 1/4 tsp. sweet or smoked paprika to skillet; toss to combine. Continue as directed in Step 2, except substitute sausage- mushroom mixture for the bacon, spinach, and roasted pepper; substitute shredded Manchego cheese for the cheddar; and add 1/4 cup chopped green onions. Bake as directed. Cool slightly. Substitute a sprinkle of additional paprika for optional toppings.
