When you’ve got a busy day ahead of you, it’s a lot easier to face it with a hot breakfast inside you. A hearty meal with a cheese omelet, ham, and toast just bucks you up and gets you ready to face all the work you have to tackle.
The problem is, with such a busy day ahead of you, who has time to sit down to a big breakfast like that? You need something you can grab and go.
Luckily, you can have both. My Muffin Tin Breakfast Bundles take that whole big, hearty breakfast and condense it down into little muffin-sized bites that are easy to take with you. They’ve got toasted circles of bread on the bottom, topped with ham, egg, and cheese, and then baked into a hot little bundle that fits in your hand. And since they’re bite-sized, you can just grab as many of them as you need to get you through the day…one bundle for the little ones, two or three for Mom and Dad.
You can even bake these bundles ahead of time and stash them in the fridge or freezer, ready to hand. All you have to do is heat them up and grab a few to fuel you through your busy day.
Easy Muffin Tin Breakfast Bundles
INGREDIENTS
6 slices white/whole wheat bread
6 Eggs
6 oz. Deli ham or any type of leftover ham, chopped
3 oz. Cheddar Cheese
3 teaspoons butter
1teaspoon garlic powder
salt and pepper
DIRECTIONS
1. Preheat oven to 350 degrees F. Measure your muffin tin cups and find a corresponding diameter cookie cutter. A 3” – 3 ½“ cookie cutter will do it.
2. Cut a circle of bread out of the center of each slice a bread with the cookie cutter.
3. With a rolling pin, roll the bread circle flat. Butter each bread medallion and season with salt, pepper and garlic powder.
4. Fit each bread circle into each cupcake cup that has been greased.
5. Bake the bread “crusts” in the oven for approximately 6 – 8 minutes or until they take on a golden color. Remove the cupcake pan and place a ½ ounce of deli ham in the bottom of each crust.
6. Carefully break one egg into each crust. Season with salt and pepper. Cover each egg with a ½ ounce slice of cheese.
7. Return to the oven for approximately 25 minutes or until the egg has cooked and the cheese is melted.
Store in an airtight container in the fridge for up 3-4 days or in the freezer for 2 months.
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XO
Corey, Darryl, Big D & Little D
- 6 slices white/whole wheat bread
- 6 Eggs
- 6 oz. Deli ham or any type of leftover ham, chopped
- 3 oz. Cheddar Cheese
- 3 teaspoons butter
- 1teaspoon garlic powder
- salt and pepper
- Preheat oven to 350 degrees F. Measure your muffin tin cups and find a corresponding diameter cookie cutter. A 3” – 3 ½“ cookie cutter will do it.
- Cut a circle of bread out of the center of each slice a bread with the cookie cutter.
- With a rolling pin, roll the bread circle flat. Butter each bread medallion and season with salt, pepper and garlic powder.
- Fit each bread circle into each cupcake cup that has been greased.
- Bake the bread “crusts” in the oven for approximately 6 – 8 minutes or until they take on a golden color. Remove the cupcake pan and place a ½ ounce of deli ham in the bottom of each crust.
- Carefully break one egg into each crust. Season with salt and pepper. Cover each egg with a ½ ounce slice of cheese
- Return to the oven for approximately 25 minutes or until the egg has cooked and the cheese is melted.
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