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Muffin-Tin Egg Bakes

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Muffin-Tin Egg Bakes
  • Prep 45 min
  • Total 60 min
  • Servings 12
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Impress your brunch party with customizable, individual egg bakes made easy with a muffin pan.
By Betty Crocker Kitchens
Updated Sep 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.

Nutrition

Nutrition Facts are not available for this recipe
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