Night Elf Posted December 15, 2017 Share Posted December 15, 2017 Is there a recipe for cooking mini-breakfasts in a muffin tin? I remember something about eggs. I'm thinking casserole stuff only muffin sized. It would be nice to make something I can freeze in individual servings. Quote Link to comment Share on other sites More sharing options...
JudoMom Posted December 15, 2017 Share Posted December 15, 2017 I like these: http://www.emilybites.com/2017/02/ham-and-cheese-egg-cups.html Quote Link to comment Share on other sites More sharing options...
Raifta Posted December 15, 2017 Share Posted December 15, 2017 I love doing this. I scramble the eggs with some sausage, red peppers and onions and cook in a muffin tin. This recipe calls for turkey sausage but I just use whatever sausage I feel like using. They freeze nicely. Quote Link to comment Share on other sites More sharing options...
G5052 Posted December 15, 2017 Share Posted December 15, 2017 There are a million variations. This one uses hash browns: https://www.bettycrocker.com/recipes/bacon-breakfast-cupcakes/bf30e085-759e-476d-82d9-8ae5f8c19bcc This one uses Bisquick or a homemade version: https://www.bettycrocker.com/recipes/impossibly-easy-mini-breakfast-sausage-pies/daeffa4b-355d-466f-b712-86388de26b3f The Bisquick one with ham or bacon was our standard when we were in the Bahamas fishing and diving. I bought Bisquick at a store near the airport, and then used eggs, meat, milk, onion, and cheese from the tiny grocery store on the island we went to. I'd take silicon muffin holders and make a full batch for 2-3 days. Quote Link to comment Share on other sites More sharing options...
Night Elf Posted December 15, 2017 Author Share Posted December 15, 2017 Do I have to cook these in liners? Quote Link to comment Share on other sites More sharing options...
JudoMom Posted December 15, 2017 Share Posted December 15, 2017 For the ham and eggs cups, I use a non-stick spray. 1 Quote Link to comment Share on other sites More sharing options...
FriedClams Posted December 15, 2017 Share Posted December 15, 2017 Spray really, really well. Oh my. I've had some stick and it was so bad we threw out the pan. 1 Quote Link to comment Share on other sites More sharing options...
shawthorne44 Posted December 15, 2017 Share Posted December 15, 2017 If you aren't tied to the muffin tins, breakfast burritos freeze well. Quote Link to comment Share on other sites More sharing options...
Dmmetler Posted December 15, 2017 Share Posted December 15, 2017 I bought silicone muffin pans for these. They unmold so much easier. I do a big batch every week or so for breakfasts. 1 Quote Link to comment Share on other sites More sharing options...
Storygirl Posted December 15, 2017 Share Posted December 15, 2017 I should try a silicone pan (thought I'd have to buy one). I made some once, and they were yummy, but cleaning the pan was such a horror that I haven't tried it since. Quote Link to comment Share on other sites More sharing options...
Night Elf Posted December 15, 2017 Author Share Posted December 15, 2017 Ok I guess I better look into silicon liners. I don't want to hurt the muffin tins I have. I use them a lot. Quote Link to comment Share on other sites More sharing options...
Element Posted December 15, 2017 Share Posted December 15, 2017 I have never, ever had luck doing this. No amount of spray keeps eggy things from sticking, even in a brand new nonstick pan. I guess i need to try a silicon pan. 1 Quote Link to comment Share on other sites More sharing options...
Dmmetler Posted December 15, 2017 Share Posted December 15, 2017 Silicone liners work, too, but can be a pain to wash because they are so light they bounce all over the dishwasher. I have both, and the liners were good, but the complete pan is better for the eggs (and things like mini-lasagna cups). Quote Link to comment Share on other sites More sharing options...
mmasc Posted December 15, 2017 Share Posted December 15, 2017 For the ham and eggs cups, I use a non-stick spray. I do the ham and egg cups like JudoMom linked and they don’t stick if you use non-stick spray. Maybe because the ham is lining the cup, not the egg? Anyway, they’re my favorite because I like more of a hard-boiled type egg than the scrambled egg versions. 1 Quote Link to comment Share on other sites More sharing options...
wendy not in HI Posted December 15, 2017 Share Posted December 15, 2017 We make a simple egg and biscuit baked in a muffin tin. You will need a roll of refrigerator biscuits (the small “value†kind that come in a 4pack, 10 small biscuits in each tube. Not the Grands) And 10 large eggs. Spray your muffin tin really well with Pam. Use your fingers to smoosh each biscuit into a flat circle. Place one smooshed biscuit in each muffin tin and press it to the bottom and around the sides. Crack one large egg into each biscuit. Bake at 425 for about 15 min. the edges of the biscuit will be browned and when you wiggle the pan, the eggs don’t slosh around.... sounds strange, but it makes sense when you see them. Pop out each biscuit by running a butter knife around the edge. Add a little salt and pepper and enjoy! I like them best when I time it right and the yoke is still runny. You could freeze and warm in the microwave. Quote Link to comment Share on other sites More sharing options...
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