Muffin Tin Eggs in Flaky Pastry Cups
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Prep time: 
Cook time: 
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Serves: 18 egg muffins
 
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 350F
  2. 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)
  3. Use a fork to poke holes into the dough on the bottom of the tins
  4. 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)
  5. Use a ladle to spoon egg mixture into the cups (approx ⅔ full -- don't overfill!)
  6. Bake for 20 minutes
  7. Serve immediately or allow to cool completely and freeze wrapped in foil
Recipe by Home at Six at http://homeatsix.com/2014/08/muffin-tin-eggs/