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Muffin-Tin Egg Bakes

muffin-tin egg bakes Breakfast
Muffin-Tin Egg Bakes
  • Prep 45 min
  • Total 60 min
  • Servings 12

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

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.
 

No nutrition information available for this recipe

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