Scrambled Egg Muffins

Posted by on Mar 8, 2013 in Breakfast, Cooking, Featured, For kids

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These little guys are genius!  I love that I can add different veggies or meats into each muffin tin so everyone in the family gets just what they want in theirs.   They’re also great for kids because they can just pick them up like a muffin to eat.  Give them a try soon!

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Scrambled Egg Muffins

(makes 6 muffins, but you can easily adjust for more or less)

frozen hash browns

4 eggs

1/4 cup of cream of milk

salt/pepper

whatever veggies you like, chopped (ex: tomatoes, avocado, spinach, mushrooms, peppers, etc)

sausage or bacon, crumbled in small pieces

cheese

Preheat oven to 375 degrees F and generously spray your muffin tin with non stick cooking spray.  (canola oil works well)  Put a small handful of hash browns in the bottom of the tins, filling them about 1/3 of the way full.  Spray lightly with oil and bake about 10-15 minutes, or until hash browns are beginning to brown and crisp up a little.  Meanwhile, beat your eggs, cream and salt and pepper.  Remove hash browns from oven and sprinkle in whatever veggies and meats you are using.  Cover with egg mixture, filling about 2/3 of the way full.  Bake for 15 minutes, or until eggs are just set and they no longer jiggle when you lightly shake the pan.  Sprinkle a small handful of cheese on the top and put back in the oven for 1 minute, or just until cheese is melted.  Let sit for a couple of minutes, then remove using a spoon. Can be reheated, but best served right away.GEDSC DIGITAL CAMERA

 

One Comment

  1. these are delicious!

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