I like to call these egg muffins, but they’re not really any kind of muffin…they’re just made in a muffin pan. So anyway, they’re really easy to make, perfect for when you want to have a good breakfast, but you don’t want to have to work for it.
You can use pre-cooked sausage (or cook it yourself like I did) or you could use ham or any other breakfast meat you like. You just mix up the eggs like you were going to make scrambled eggs. (I think when I did it, it turned out to be about one egg per-muffin.)
I sprayed the pan really good with pam (you can use whatever you like: butter, oil, etc.) and then poured the egg in the cups a little more than half full. Then I put the toppings I wanted (sausage, green onions, cheese, salt and garlic powder) on top (it might be good to kind of smush the toppings into the egg) and baked in the oven at 400 for 15 minutes. Ovens vary so it may take more/less depending on your oven. But if you shake it and it’s not too jiggly, then it’s done!
Another variation I enjoy is with bacon. Cook the bacon strip and place it along the edge of the cup and pour the egg in the middle of it.
I found this recipe will pinteresting one day. Here’s the link!
These cookies were so delicious. The pumpkin kept the cookies super moist and tender even after a day out the leftovers were still pretty soft!
I loved this recipe. If I made it again I might use more of the sugar coating. They weren’t very sweet cookies so, maybe I would add more sugar in the dough, maybe not!
I found this recipe here:
-6 to 8 tortillas
-1 cup of corn
-4 cups of shredded Mexican cheese
-3 tbsp butter
-1 1/4 cups of chicken broth
-1 can of cream of chicken soup
-1 cup of sour cream
-1 4oz can chopped green chilies
-1/4 tsp black pepper
-1/4 tsp of salt
This is what it turned out as: NOT GOOD AT ALL
I should have known, but the cream of chicken soup was completely over powering and basically made the whole dish extremely soupy. I hated it.
If I try to make enchiladas again, I will definitely use red or green sauce, not soup sauce, haha. And I’ll probably use more chicken, because the two breasts I used got lost.
Over all this was a total failure. We were unable to eat most of it. Oops.
- 1 egg
- 1 avocado half
- Cheese (optional)
- Any other toppings!
- Preheat oven to 425° F
- Scoop out avocado half and crack egg inside
- Add toppings
- Bake until egg is cooked to your likingNotes:
- Keep an eye on the egg once it’s been in the oven for ~10 minutes
We made this for breakfast this morning. It was super yummy. I didn’t add cheese, only salt, pepper, and garlic powder. And I topped it with tomato. It was something new and very delicious. A little out of the box, but so good.
We got some awesome veggies at the farmer’s market this week. This is what they looked like when we chopped them up to make some eggs. The basket of banana peppers was only $1 and we got at least 10. We found fresh garlic, tomatoes and potatoes! And red onions to die for. I love how pretty red onions look in contrast with all the other ingredients.
We browned up the potatoes first since they take forever to cook, then we added all the veggies and sweated them out. The the garlic and the eggs over all the veggies. Just a quick scramble does the trick.