Week 14 “Egg” Winner | The Daily Dish

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Week 14 “Egg” Winner

2 Comments | Written on May 3, 2011 at 5:00 am , by

I am constantly impressed with the creativity and enthusiasm of the Better Recipes readers!  Every week we honor a new recipe and the talented cook behind the dish.  This week our $250 winner (and now, $5000 contender!) is Linda Bibbo for her Italian Omelette Brunch Cups.  These single-serving cups are filled to the brim with everything we know and love for brunch.  The recipe is great for a crowd since they can all be prepared and served at the same time.  Take a look at the winning recipe and check out the great advice from our latest winner!

ITALIAN OMELETTE BRUNCH CUPS (click here to view and print recipe)


  • 3 tablespoons butter, softened
  • 1/4 cup Italian panko bread crumbs
  • 4 ounces diced pancetta
  • 4 ounces coarsely chopped baby Bella mushrooms
  • 8 large Eggs
  • 1/2 cup Philadelphia Italian Cheese and Herb Cooking Crème
  • 1 medium tomato, diced; divided
  • 1 green onion, chopped
  • 2/3 cup sour cream, for garnish
  • 1 tablespoon chopped fresh basil, for garnish


Preheat oven to 350ºF. Coat 6 jumbo size muffin cups with the 3 tablespoons butter; coat with bread crumbs. Place pan in refrigerator to chill. In small skillet, over medium heat, fry pancetta for 3 to 5 minutes, or until crisp. Remove from skillet with slotted spoon to a paper towel-lined plate. Add mushrooms to same skillet; sauté until mushrooms just start to soften, about 2 minutes. Remove with slotted spoon to paper towel-lined plate; set aside. In large bowl, whisk the eggs and cooking creme. Reserve 2 tablespoons of the chopped tomato for garnish. Fold the pancetta, mushrooms, onion, and remaining chopped tomato into egg mixture. Divide egg mixture evenly among chilled muffin cups. Bake for 20 to 30 minutes or until eggs are set. They will sink slightly when removed from oven. Let set 5 minutes before removing from muffin cups. Top each with a dollop of sour cream; sprinkle with reserved chopped tomatoes and chopped basil.

Number of Servings: 6

Notes: This recipe would also make a great luncheon recipe. Serve with fresh fruit, warm rolls and butter flavored with Italian herbs – or if you would like something on the sweeter side, honey flavored butter.

Congratulations Linda!  Tell us all about your winning dish!

“I was in charge of this year’s Easter Brunch and my father-in-law wanted it to be breakfast all the way, so I spent a lot of time looking through cookbooks for egg dishes.  I wound up just making a scrambled egg dish topped with cheese along with other breakfast dishes, but found a lot of ideas during my search.  When I saw the Better Recipes weekly theme was eggs, I decided to come up with an Italian version of an egg dish, as I love cooking with Italian ingredients.   I decided to go individual servings of the recipe using muffin cups, as they work out perfectly to make just the right portions, especially for brunch or buffet servings. This makes the recipe easy to serve and shortens the cooking time.  I have found that people love to have their very own muffin cup size serving of just about any dish, savory or sweet!”

Can you give us a bit of insight into your process when creating a winning dish?

“I love entering recipe contests, but I only enter them when I like the ingredients that are required or know of a recipe that I can change into something new with my own little twist.  Like these egg cups.  When it comes to baking or cooking, baking is what I love to do most. These cups are a little of both, you could say.”

Any other award-winning tips for the readers?

“Garnish!  Garnish!  Garnish!  To me, that is the crowning touch of any recipe.  Maybe it is my artistic background, but I think that you can take any recipe, add a garnish and you will end up with a winner.  People are more apt to be drawn to dishes that are pleasing to the eye and will really appreciate the extra touches that you’ve added.”

Great advice!  Enjoy your prize Linda!

Don’t forget, our theme this week is “Mexican Recipes.”  Enter your best recipe by midnight on Saturday for a chance to join our ever growing winners circle!

2 Responses to “Week 14 “Egg” Winner”

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