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JD's egg muffins make a ready-to-go breakfast

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Posted: Friday, May 29, 2015 10:18 am

One of the easiest breakfast items that we make for camping is a type of breakfast muffin that isn’t like the sweet cake or bread varieties that come to mind when you think ‘breakfast’. I had heard about an egg and potato hand-held concoction that bakes in muffin tins and make a portable breakfast on the run. We generally don’t have to run anywhere but I liked the idea well enough to do a little research.

Strangely, the recipes that turned up almost always called for raw veggies such as mushroom, onion or peppers combined with potatoes and beaten eggs. I’ve been cooking for so long that I knew right away that this method wouldn’t work. The problem with using the vegetables raw is that the excess moisture would cause the eggs to stay way too loose, cancelling out the firmer texture required for a muffin.

The best way to achieve the proper binding of the ingredients would be to precook, then cool the vegetables before mixing in the eggs. Because I wanted to make the ingredients fuss-free, I opted for frozen potatoes, as these are par cooked to some degree, and greatly speeds up the prep time. After only one test session, I had exactly what has become a favorite in our house: a portable egg, potato and bacon ready-to-go breakfast muffin that reheats perfectly in the microwave or straight out of the oven. For a special brunch, it makes an elegant way to serve a crowd.

JD’s egg muffins

9 eggs

1 package frozen potato, peppers, onion and bacon breakfast mix, such as Jimmy Dean’s, fried and cooled

2 teaspoons garlic salt

1/4 cup grated parmesan cheese (or other firm cheese)

Fresh pepper, to taste

2 teaspoons bottled hot sauce (optional)

Preheat oven to 400 degrees. Spray muffin pan with nonstick coating or coat with butter. Crack eggs into medium bowl, beat until well mixed. Add remaining ingredients and blend to combine. Carefully ladle into prepared muffin pan to just fill. Bake 15 minutes, or until each muffin is set and golden brown. Cool pan on wire rack 5 minutes and remove each muffin with silicone spatula. Serve warm or cool completely and refrigerate in container. Use within 2 days. May be rewarmed in microwave to desired temperature. Makes 1 dozen breakfast muffins.

Variations: The sausage variety potato mix can be used; frozen Potatoes Obrien (without meat) or even plain diced frozen potatoes (1 pound package or a little less)

Lori Bowles lives in Lodi with her husband Jeff and is living the semi-retired life while staying current on food trends. She enjoys searching out local purveyors of the best that Lodi has to offer.

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