Posted by Nikki Brown
on February 15, 2012 at 8:50 AM
Breakfast can be tough during the week when we are all rushing out the door for school and work. Here is a quick and easy recipe for "egg muffins".
As with most of my recipes, swap out the veggies if you do not like the ones I choose. For me, bacon makes everything better...even broccoli.
1 bag of "steam in bag" broccoli
1/2 bag of shredded hash browns
Steam the broccoli and then chop it up into small pieces. Then mix it with the hashbrowns.
Beat 10 eggs with 1 cup of milk. Next salt & pepper to taste. I had a bag of bacon from Costco. I use it in broccoli salad, in soup or in this case, my eggs. Use anywhere from 1/4 cup to 3/4 cup depending on your love of bacon.
Finally, pour the eggs into the hashbrowns and mix together. Add about a 1/2 cup of your favorite cheese...cheddar, parmesan or whatever you have on hand. Pour the mixture into muffin cups, large or small. Fill the cups almost to the top and bake on 375 for about 20 minutes. Depending on your oven, you may need a little longer but cook until the eggs are set and not runny.
You can enjoy these little jewels now or put them in the fridge and let the kids warm them up in the microwave before school. They are even great with a side salad for dinner. Change up the ingredients to suite you and your family.
**remember that other half of the hashbrowns??? Mix it with cream of chicken soup, cheese and top it with crushed Ritz crackers for a great hashbrown side dish