Snack City

The "new" fad of cupcakes definitely has not escaped Victoria, BC. And while I love biting into a delicious cupcake unsure if the cake will be dense and moist, have a creamy filling, or if I will be heading back for a second serving of cupcake heaven, I agree with the majority of the population that the cupcake craze should be over. 

There is, however, one kind of cupcake that I had yet to try at any of the cupcake boutiques. (And, yes, I did just say cupcake boutiques...) That new cupcake is a pizza cupcake, complete with an edible pepperoni cupcake wrapper. 

When I thought up the idea for this cupcake, I knew we would be a match made in heaven. Especially because the cupcake is perfect for breakfast!

Pizza Puffs

2 slices bread, chopped 
4 eggs, beaten
1/4 cup milk
2 teaspoons Dijon mustard
1 pinch of salt and pepper
1/3 cup tomato, diced
1/3 cup green pepper, diced
2 tablespoons green onion, finely chopped
1/3 cup baby spinach, chopped
1/3 cup mozzarella cheese, grated
16 slices of salami

Directions:

1. Preheat oven to 350 degrees. 

2. Line the bottom and edges of 8 sections of a muffin tin with salami, 2 slices per muffin tin section.

3. Combine milk, eggs, mustard, salt, and pepper in a large bowl. Mix well to combine. 

4. Add tomato, green pepper, green onion, spinach, and chopped to the bowl. Mix gently to combine. 

5. Divide mixture into the 8 muffin tin sections that are lined with salami. Sprinkle cheese on top of the egg mixture. 

6. Bake for 20-25 minutes or until egg mixture puffs up and turns a slight golden brown. 

7. Run a butter knife along the edges of the muffin tin and scoop out Pizza Puffs onto plates. Enjoy!