Muffin-Tin Egg Bakes

Name: Muffin-Tin Egg Bakes
Prep time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 3 tablespoons butter; 6 eggs; 2 cups whole milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 slices bread, cut into quarters, or 12 slices baguette French bread; 1 1/2 cups shredded cheese (1 to 3 kinds); 1 1/2 cups cooked diced or crumbled meats (1 to 3 kinds such as bacon, sausage or ham); 3 cups cooked vegetables (1 to 5 kinds such as cooked spinach, asparagus, bell peppers, green onions, mushrooms, etc.)

3 Ratings

3 Reviews

Prep 45 min
Total 60 min
Servings 12

Impress your brunch party with customizable, individual egg bakes made easy with a muffin pan.

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

3 tablespoons butter
6 eggs
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bread, cut into quarters, or 12 slices baguette French bread
1 1/2 cups shredded cheese (1 to 3 kinds)
1 1/2 cups cooked diced or crumbled meats (1 to 3 kinds such as bacon, sausage or ham)
3 cups cooked vegetables (1 to 5 kinds such as cooked spinach, asparagus, bell peppers, green onions, mushrooms, etc.)

Steps

1

Heat oven to 350°F. Generously grease 12 regular-size muffin cups with the butter.
2

In medium bowl, beat eggs and milk until well blended. Stir in salt and pepper.
3

Arrange bread, cheeses, meats and vegetables in separate bowls.
4

Allow each person to build their own egg bake in muffin cup(s). Start by pressing 1 or 2 bread pieces/slices in each muffin cup then add a total of about 1/4 cup of desired fillings to each cup. When all muffin cups are filled, pour egg mixture over each to cover.
5

Bake 12 to 15 minutes or until set and knife inserted into egg mixture comes out clean.