Wednesday, March 6, 2013

Breakfast Minis

My original inspiration for this came from Spoonful's Mini Frittata Recipe.

Breakfast casseroles are probably my favorite food.  When my first daughter was born, I joined a group at my church called MOPS (Mothers of Preschoolers).  This is where I was introduced to the world of breakfast casseroles!  I would show up, half awake, still in my jammies and with a baby in tow.  And then ... they provided childcare and FOOD!  I have been in this group for 8 years now, and it never ceases to amaze me how much variety there is when it comes to breakfast casseroles.

The reason I love the muffin cup idea is that no one in my family likes the same thing.  This way, each muffin cup can have different add ins and I only have to cook once!  You could place them on a biscuit or eat them as is.  Freeze them for a quick "on the go" breakfast.

Gather Your Ingredients:

  • 6 eggs (depending on how many you want to make)
  • 1/4 c. heavy cream
  • meat add-in items (cooked sausage or bacon, ham, Canadian bacon)
  • veggie add-in items (onion, garlic, sweet peppers, tomato, mushroom, spinach, zucchini)
  • shredded potatoes (you can use frozen, but it's just as easy to peal and shred one or two potatoes)
  • shredded cheese (i used cheddar)
  • salt and pepper to taste
The amount of add-in items depends on how many "muffins" you are making.  If you have a favorite, you may choose to add more of that item.

Make It:

  1. Start by prepping all of your items.  Cook your meat if needed.  Dice all of your veggies, remember that they are going into muffin cups so you will want a fine dice.  Shred your potatoes.
  2. In a medium bowl, whisk your eggs, cream and salt and pepper until thoroughly mixed.
  3. Spray your muffin cups with a light mist of oil (for this I like to use my Pampered Chef Kitchen Spritzer.  It allows me to have spray oil without the added chemicals.)
  4. Place your desired add-ins (about 1 1/2T seemed just right for me) in the muffin cups and then pour egg mixture over them until just below the top of the cup (a scant 1/4c is what mine measured).  Be careful not to overfill the cups, eggs puff up when they cook.   (I put the veggies etc in first because I was afraid that if I put the eggs in first the eggs would over flow when adding the veggies.)
  5. Bake at 350 for 20 to 25  minutes.  Make sure that you do not over cook the eggs!

No comments:

Post a Comment