Description
Easy breakfast dish or healthy snack – these egg muffins are perfect for a family on the go and are easy to customize to please the tastes of the whole family
Ingredients
Scale
- 1 Tbsp. butter or oil – to grease the muffin tin
- 10 eggs
- 1/4 cup milk or cream (organic)
- 8 oz. meat of choice (turkey sausage, bacon, ham, etc.) – optional
- 2 cups cheddar cheese, divided
- 1/2 tsp. sea salt
- 1 1/2 cups hash browns, frozen
- 1 cup vegetables, assorted (spinach, tomatoes, onions, chives, peppers, etc.) – optional
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Grease bottom and sides of a muffin pan with butter, olive oil or avocado oil. Place hash browns in the bottom of each muffin slot, no more than one third the way up the sides.
- Brown meat (if using in the recipe) and drain if needed. Sprinkle the meat on top of the hash brown layer along with your favorite veggies.
- Crack and beat the eggs. Add in milk/cream and salt and whisk together. Add 1/2 of the shredded cheese. Pour the egg mixture on top of the hash browns.
- Put the remaining shredded cheese on top of the eggs and bake for 20-25 minutes. Check at 20 minutes to see if the eggs have firmed in the middle. If not, continue to cook and check every few minutes to ensure they have cooked through before serving.
Notes
Be creative and add in whatever sounds good in this dish. You can also substitute cheeses based on other ingredients you select.
Consider using grated sweet potatoes instead of hash browns for the base of the muffin
This same dish can be made in a 9×13 baking dish. Bake it for 40-45 minutes (30-35 minutes covered with foil and another 5-10 minutes uncovered)