Creamy Chèvre and Asparagus Breakfast Cups

More About This Recipe

• I am the fourth of six children. When I was a child, my mom baked and cooked for us all week long while my dad traveled most weeks, leaving us on Sunday night and returning home on Friday night. As a break for my mom, my dad would get up early on Saturday and Sunday mornings and make us delicious breakfasts that we all still talk about today. They included eggs Benedict, cheese soufflé and, one of my favorites, asparagus omelets. I can still remember being told "breakfast is the most important meal of the day." Today, all my siblings are good cooks and many of these breakfasts are made when we visit each other. When I was seven or eight, I got an Easy Bake Oven® for Christmas. My siblings crowded around the oven waiting in anticipation to eat each one of the pies and cakes that came out—that's when I saw for myself how rewarding it was to make food for others. A few years ago, my husband and I left the hustle and bustle of suburban Atlanta and retired to a small farm in rural Georgia. We enjoy growing most of our own fruit and vegetables and raising Nigerian dwarf goats. They are very good milkers and easy to handle. My chèvre cheese and goat milk yogurt is a highlight and enjoyed by family and friends when they come to visit. We also have chickens providing us fresh eggs and honeybees giving us sweet honey as well as pollinating our garden. My cozy weekend breakfast entrée, Creamy Chèvre and Asparagus Breakfast Cups, is something I think my dad would like and be proud of. I can't wait to bake it this year’s Thanksgiving weekend when all my siblings come to visit us. It will surely become a favorite with my family and friends.