Muffin Tin Egg Bakes
Impress your brunch party with customizable, individual egg bakes made easy with a muffin pan.
Ingredient
- 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.)
Direction
- Heat oven to 350°F. Generously grease 12 regular-size muffin cups with the butter.
- In medium bowl, beat eggs and milk until well blended. Stir in salt and pepper.
- Arrange bread, cheeses, meats and vegetables in separate bowls.
- 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.
- Bake 12 to 15 minutes or until set and knife inserted into egg mixture comes out clean.
