When company comes, cooking breakfast can be a chore. There’s bacon to fry, cheese grits to stir, potatoes to roast, eggs to fry and toast to brown. But what if you could put an entire breakfast into a single muffin tin? You can, and it’s both good and easy – allowing more time for company and less to spend in the kitchen. And it’s fun!
I saw a recipe from Betty Crocker that triggered my recent Muffin Tin Breakfast. There are endless possibilities for ingredients – just use your imagination.
Here’s how I went about my version of a Muffin Tin Breakfast.
As for meats, you can use none – or you can use sausage, bacon, or even steak, but since I had ham in the refrigerator, I went with that.
Tater Tots are also optional, but they add to the meal, so I used those. Start with some Mini Tater Tots. I used the larger muffin tins for my recipe because one of those is really enough for a good serving.
Put 5 or 6 Mini Tater Tots in the bottom of a well-greased muffin tin. You can also line the tins with muffin cups. Bake those for about 30 minutes at 400. Remove and allow to cool (you could do this the previous night). Press the Tater Tots against the tin to form a potato crust base. Sprinkle each muffin with 1 T of sharp, grated cheddar cheese. In a small bowl, mix 1/3 C milk, 6 beaten eggs and salt to season and set aside.
Sautee ½ C diced onion (green pepper optional) and 1 ½ C diced ham (or sausage or bacon).
Put the meat/onion mixture in the cups and fill to about 2/3 full of the egg mixture. Top with 4 or 5 more Mini Tater Tots, press gently to firm and bake in the 400 oven for 32 to 34 minutes, until set. Allow to cool for 10 minutes and voila – breakfast in a muffin tin.
6 C Mini Tater Tots
1 C shredded sharp cheddar cheese
1/3 C milk
6 eggs
½ T salt
1 ½ C diced ham
½ C diced onions
