Those times I really need something to eat are rarely the times I really want to cook, but when hunger strikes and I’m crunched on time, just plain lazy, or the cupboards are bare, there’s usually something I can pull out of the freezer.
Muffin tin eggs are one of my favourite things to have on hand. They’re easy to heat up in the morning in the microwave or toaster oven, and they’re nice and portable to eat on the go. You can even pack them up while they’re frozen and they’ll be thawed in time for lunch. In just about 30 minutes, I can stock the freezer with two dozen egg muffins, which my boyfriend usually scarfs down in 3’s. At least it’s not McD’s, right?
I love to have them in my freezer, but ever since I first made them for a cottage weekend a few years back, these egg muffins are also my go-to whenever I’m making breakfast for a big group. They’re so easy, versatile (add cheese, bacon, ham, asparagus,…), so cute and they never fail to impress. Using the cook time to brew coffee and fry up bacon is way more efficient than trying to run 20 slices of toast through the toaster while dishing up made-to-order eggs.
I’ve made these with toast and ham or bacon cups, with and without little toast lids, and I’ve also gone with no cup at all. This time I used Pillsbury Flaky Rolls to create these flaky, buttery, golden cups for my muffin tin eggs scrambled with tomatoes, bell peppers, mushrooms, onion, spinach and basil. A little spoon of salsa on top, a side of crisp bacon and a salt-rimmed Cesar and you have a quick and delicious brunch for a crowd.
- 1 dozen eggs
- ¼ tsp salt
- 1 tube Pillsbury Flaky Rolls
- ¼ red bell pepper, chopped
- 2 brown mushrooms, chopped finely
- 1 tomato, chopped
- ⅛ yellow onion, minced
- 1 cup spinach, chopped finely
- ¼ cup fresh basil, chopped finely
- 1 tbs butter or oil to grease muffin tins
- Pre-heat oven to 350F
- Line a greased muffin tin with broken off pieces of Pillsbury Flaky Rolls dough (a small, thin piece on the bottom and a ribbon around the side -- less is more)
- Use a fork to poke holes into the dough on the bottom of the tins
- In a large bowl, crack eggs and whisk together with chopped vegetables and salt (if you want some to be Sunny Side Up then just crack those straight into the cup)
- Use a ladle to spoon egg mixture into the cups (approx ⅔ full -- don't overfill!)
- Bake for 20 minutes
- Serve immediately or allow to cool completely and freeze wrapped in foil