Muffin-Tin Egg Bakes

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

By Betty Crocker Kitchens

September 20, 2016

Ingredients

tablespoons butter

eggs

cups whole milk

1/2

teaspoon salt

1/4

teaspoon pepper

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)

cups cooked vegetables (1 to 5 kinds such as cooked spinach, asparagus, bell peppers, green onions, mushrooms, etc.)

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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.