Baked Egg Muffins
Print recipe| Serves | Allow 1 or 2 per person |
Ingredients
- 6 Slices bread (white or whole wheat or mixed grain, crusts cut off)
- 1 Tbsp soft butter
- 1 Tbsp Dijon or your favourite good mustard
- bacon or ham or sausage (that has been cooked)
- 6 eggs
- sliced or shredded cheddar
Directions
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Roll the bread flat using a rolling pin. Butter one side of each slice. Place each slice butter side down in a muffin tin, gently pushing them down and around.  | |
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If using sausage, slice them about 1/4 inch thick and place on top of the bread in the muffin tin. If using bacon, cut into 1 inch pieces and place in the muffin tin. If using ham, put a small amount in the muffin tin. Place a dab of mustard on the meat.  | |
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Crack an egg and put it on top of the meat.  | |
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Top the egg with sliced or shredded cheddar.  | |
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Bake in 350 deg F oven for 15 minutes, for soft centre or 20 minutes for hard centre eggs.  | |
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Use a bread and butter knife to loosen any cooked on cheese from the sides of each muffin cup. Carefully lift out each "egg muffin". Serve warm.  | |
| Leftovers should be stored in the refrigerator and will keep for a couple of days. They can be reheated in the microwave for a quick breakfast. | |