Breakfast Egg Bites

I promised several dear friends my recipe for my Breakfast Egg Bites. These are a great go to for busy mornings and a great way to budget and eat healthy. I normally make a batch of 12 for the following week. These also freeze very well.

You can change up the ingredients for your preference and what you have readily available.

Ingredients:

  • 8 large eggs
  • 2 smallish potatoes diced or shredded
  • 1 small onion diced
  • 1 cup of diced peppers of choice
  • 1 jar (4 ounces) jalapeno diced tomatoes
  • A hand full of mushrooms
  • Meat of your choice. I like chorizo.

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Spray your muffin pan with Bakers Secret, or coat with grease and flour like you would for a cake.
  3. In a skillet add some oil of your choice and fry up your meat. Once done set aside in a bowl.
  4. Add your potatoes and veggies and fry up as you would hashbrowns.
  5. In a large bowl whip up your eggs.
  6. Once the meat is cool, add in your meat to the eggs.
  7. Once the veggies are done and cooled down add the veggies to the eggs.
  8. Fold everything together.
  9. Now add the egg mixture to your muffin pan spots. Not quite filling them to the top.
  10. Place in oven to cook for approximately 15 to 20 min. You want them completely done but not over cooked. I check mine with a toothpick test. You want a clean toothpick.
  11. I let cool for 20 or so minutes then remove them from the pan. They shouldn’t need much help to come out if the pan.
  12. Refrigerate or freeze.

Enjoy.

Until next time,

Mrs. Kay Lynn Rice

Breakfast Egg Muffin

One of my favorite breakfast is a poached egg English Muffin breakfast. 

Did you know you can imitate your favorite fast food breakfast sandwich? The secret is to poach your egg. 

You do not need a fancy egg poacher. All you need is a small non-tephlon skillet a small lid or plate and a canning jar ring. Yes a canning jar lid. 

  • Spray your skillet and canning jar ring with nonstick spray. 
  • Place the ring in the center of your skillet.
  • Place the egg in the middle of the ring.
  • Add a little water slowly into the skillet put a lid over the skillet.
  • Set the eye to medium. 
  • Let cook until the yoke is the way you like. I like mine soft. 
  • While cooking toast your English muffin & prepare your toppings.
  • Take the ring & egg out of the skillet.
  • Using a butter knife slip around the edges of the ring to slip the egg out.
  • Place on your muffin with whatever toppings you like.  Mine this morning has yogurt jalapeƱo pepper cheese & some venison sausage sticks (Thanks to my old High School friend Bob Mauck).  Yum!


Until next time,

Mrs. Kay L. Rice