Sunday, February 26, 2012

Breakfast on the Go

I've seen pictures of these everywhere and decided it was time to try them. I've adapted my recipe from several recipes that I've seen. I'm guesstimating on some of the amounts as I eyeballed most of it. It's easy to make and can re-heat. Excellent for on the go mornings too.

I'll be giving you a recipe for 4 servings. You can increase/decrease from there.

You'll need:

regular size muffin tins
pam spray
4 eggs (size large or smaller, jumbo will be too big)
1c. hashbrowns
1/4 c. shredded cheese
2 strips bacon (chopped)
1 T olive oil

Preheat oven to 425. Spray muffin tin with pam. Mix hash browns, shredded cheese (reserve a bit for later), salt, pepper, olive oil in bowl. Divide mixture into 4 tins. Cook for 17 minutes.

Reduce oven to 350. Crack one egg on top of each hash brown filled cup. (This is where I learned that a jumbo egg was too big.) Sprinkle top with bacon and a bit of cheese.

You can poke the yoke with a fork and it will cook through in the oven. If you like the runny middle, don't poke it. I thought it was good either way. Put back in oven and cook for 15 minutes max.

If you let them sit in the pan for a couple of minutes it will release from the pan easier. Be sure to run a knife around the edges just in case. Again, you'll want to trust me on this one.

I like to serve mine with a bit of fresh fruit.

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