“Oscar Mayer has a way with B-O-L-O-G-N-A!!!”
Any of us who are “of a certain age” can certainly sing the Oscar Mayer jingle, but when it comes down to actually using the popular meat product from our childhood, it’s a different story.
What do you do with bologna?
I had it on white bread, with American cheese, mustard and lettuce in my Holly Hobbie lunch box on Mondays.
How did YOU eat bologna as a child?
Recipes today are much more sophisticated. You can pickle bologna. You can use it in a ham loaf. You can barbecue it or use it in a spread, salad or soup. Bologna, the other-other white meat, can be substituted for bacon, or even used in…get ready for it…cake.
But today, we’re using bologna like a breakfast meat in an omelet-type muffin.
And since Oscar Mayer Bologna or Salami is on sale this week at Brookshire’s, it’s double the value for these tasty treats.
Oscar Mayer Bologna Omelet Cups
8 slices Oscar Mayer Bologna
2 Tbsp milk or soy milk
2 Tbsp onion, finely chopped
3 oz American cheese, chopped
Heat 6 slices of bologna in an ungreased skillet until the center puffs.
Place each heated bologna in a lightly greased muffin tin. Chop the remaining 2 slices of bologna into small pieces.
In a small bowl, beat eggs with the milk. Stir in the chopped bologna and onion. Pour egg mixture into the bologna cups. Bake, uncovered, in a 350º F oven for 15 to 20 minutes until eggs are set.
Sprinkle on cheese. Bake until cheese is melted.