Wednesday, July 4, 2012

Egg muffins: An illustrated recipe

I basically invented this myself, cobbling it together from various recipes I found via Google.

1 small potato or 1/2 large potato
1/4 pound sausage
2 cups shredded cheddar cheese
1 dozen eggs


1. Brown the sausage and boil the potato. Chop up. You'll notice that I have half a potato and 3/4 a pound of sausage in the background there waiting to be put in the freezer. 
2. Grease the pan or use muffin papers. I used vegetable shortening this time and it worked fairly well; I will report later on other possible methods.
3. Distribute the sausage among 6 of the cups and the potato among the other 6 cups. Sprinkle cheese into all 12 cups.
4. Crack a whole large egg into each cup. You could also crack them into a separate container, scramble them, and then pour the scrambled egg into the cup, but I felt like doing it this way.
5. Beat them all with a fork.

6. Bake in the oven at 350 degrees for about 35 minutes. They should be done when they're a little brown on top. They seem to come out better when they are cool, but I need to experiment further with that.

7. Refrigerate. Carefully labeled bags are optional.

To eat, heat in microwave for 30-60 seconds.

(I think they came out pretty awesome, though next time I'll probably add salt. Scott also reports that they were awesome.)


Carole said...

Nice dish. It would be great if you linked it in to Food on Friday: Eggs . Have a great day.

The Sojourner said...

What a funny coincidence! I'll do that and check out the other recipes too.

Carole said...

Thanks for linking this in to Food on Friday - I hope you enjoyed the eggy ideas.

Have a great day.