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" I first discovered Kirbie&amp;#039;s Cravings while looking for good microwave recipes; Jennifer L., the author, has quite a collection of mug cakes on her site, and she&amp;#039;s always adding new ones. A San Diego-based blogger, Jennifer fills her site with restaurant reviews and cute little bites. Today she shares a bite-sized breakfast treat.  When did you start your blog, and why? I started my blog three years ago. I originally started my food blog because I had discovered restaurant food blogs in my city, San Diego, but found that there weren&amp;#039;t too many San Diego restaurant bloggers and I wanted to help contribute to the community. Gradually the blog expanded and became chronicles of my kitchen experiences as well. Who is your audience? I&amp;#039;m not quite sure. People who like reading what I eat and write about? What is the recipe you&amp;#039;re sharing today? Breakfast Burrito Cups When did you first make it? February 2012. Where did you get the recipe? It&amp;#039;s something I came up with after a suggestion from a reader. I had been experimenting with lots of variations on the &amp;quot;breakfast cup&amp;quot; and someone suggested I try a breakfast burrito version.  Who do you make it for? I made it for my family and fianc\u00E9. Are there any tricks or tips for getting the recipe right? I think the recipe is fairly simple. One tip I have is if you are using large eggs, make sure to eliminate some of the egg white or else it causes the cups to overflow while baking. Breakfast Burrito Cups Ingredients 4 eggs 1 flour tortilla 4 precooked breakfast sausage links 4 tbsp shredded cheese Directions 1. Preheat oven to 375F. Spray muffin pan molds. 2. Take flour tortilla and cut rounds slightly bigger than size of muffin molds. I used a biscuit cutter to make the indents and then used a knife to cut through. Line bottom of muffin molds with the tortilla rounds. The rounds should be slightly bigger than the bottom of the muffin molds. 3. Slice precooked sausages into small pieces. I sliced mine about 1/3 inch thick. Add a few pieces of sausage to each cup, about 4 (this may vary depending on the size of your sausage pieces). Attempt to line up sausages so that they form a circle where the egg yolk can sit in the middle and hold the egg yolk stable. Sprinkle 1 tbsp of shredded cheese over sausages. 4. Crack an egg on top, carefully guiding the egg yolk to the middle which should be supported by sausages to help keep the egg yolk in place. Try to not place the entire amount of egg white in. I always leave a little out or else the egg white takes a long time to cook and your egg yolk might overcook. 5. Bake in preheated oven for about 18-20 minutes until egg whites are fully cooked and egg yolk reaches desired doneness. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a47620/from-the-blogs-kirbies-cravings/>