Eggs ala Muffin PanPosted: January 22, 2012
I got this idea from seeing several variations on Pinterest. I’m a huge fan of breakfast, often waking up hungry and ready to eat. I’m a huge fan of things that save me time and money. This is a great recipe for breakfast on the go, breakfast at work, or even breakfast for a large group since everything is done at the same time.
I didn’t like any one recipe perfectly, so I made up my own, but this is the one that got me started with the idea: Cooking with My Kid. After a few batches myself, I’ve decided on my favorite below.
- Shredded Potatoes (I buy the pre-shredded)
- Egg Beaters (or another liquid egg product. I’ve also had good results with egg whites only)
- Shredded Cheese (or sliced cheese)
- bacon or sasuage
- salt and pepper
You’ll notice my ingredients list leaves room for a lot of options at every step. The recipe is really flexible. Pre-heat your oven to 350 degrees.
Spray a muffin pan with Pam or another non-stick spray. Make sure you use a medium-sized muffin pan, the smaller ones won’t hold enough and the jumbo muffins will take longer to cook.
Sprinkle in about two tablespoons worth of shredded potatoes, just enough to get the bottom decently covered. You’ll have holes, that’s okay. Don’t worry about pressing the potatoes down, but try to keep them contained in the muffin holes.
Pop the pan into the oven for about 5-10 minutes until the potatoes start to brown and get crispy. This helps the texture of the finished product, although the potatoes won’t retain their crisp to the end.
Next, I just pour the egg product directly from the container into the muffin pan. I leave about 1/4 inch or so from the top, but you can fill them fairly high without worrying about spillage.
If you want to add veggies or other goodies, now’s the time. Add about a tablespoon or two. I opt for bacon at this point. Three to six strips of bacon, chopped into tiny pieces, usually works for me.
Then I sprinkle as much cheese as I can fit on top. The more cheese, the better! Sprinkle salt and pepper on top.
I bake them for 15-20 minutes at 350 degrees. You want the egg to be cooked all the way, but not rubbery.
They might puff up as they cook, but will normally deflate a bit as they cool off. Once they are cooled down, I wrap them individually in plastic wrap and put in the freezer. If you are going to eat them within a few days you can just store them in the fridge. If frozen, it takes me a good 2 minutes or more to heat in the microwave.
If you decide you use real eggs, you will need about 14 to fill 12 muffins, unless you plan on loading them up with a lot of add ins. This explains why I had to use a regular cracked egg (unbeaten) in the photo.
The main difference in my recipe and the one linked is that this one doesn’t use any flour. I’m trying to cut out white flour, so this adaptation is good for that. This variation is also gluten free!
Even though cartons of egg substitute (or egg white) and pre-shredded potatoes are not very good food values, I found I like the convenience much better in this case (that’s sorta the point) and each product will produce two batches of this recipe (buy the large size of the egg substitute) so it averages out to very little cost per serving.
Ideas for add ins:
- bell peppers
- green onions
- hot sauce
- pepper jack cheese
- Canadian bacon
- veggie sausage