With the Victoria Day Holiday weekend on the horizon, it is nice to have an easy breakfast that will feed a whole gang.
Baked Egg Muffins contain all the goodness of an English breakfast in a compact form. The recipe can be made just as easily for one or two people or 20 people.
I love the versatility of this recipe. You can choose to use sausage, ham or bacon or no meat at all. You can choose your favourite bread and your favourite cheese.
Best of all, if you have any leftovers, they are yummy the next day. They just need a quick heat in the microwave.
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. | |