The Dog Ate my Blog Post

June 22, 2012

No really, he did.

I love my dog, my dog is awesome, but he also ate everything that I was photographing yesterday for today’s post. If he wasn’t so darn cute, I would have been really ticked off. Thankfully I did get a few shots in before the little monster grabbed all the goodness and ran.

Lately I have been on a kick of trying to get our meals as prepared in advanced as possible. I love the ability to wake up and pop a few small quiches, a fruit bake, or the ingredients for a green smoothie together for a healthy but quick meal. The first words out of my boy’s mouth is the mornings are¬†“what’s for breakfast” (or course they ask about food all day long, so this should be expected by now).

All over the internet you can find wonderful examples of small food baked in muffin tins. In fact, I do believe that there is an entire site dedicated to this topic. Cooking in small batches can come in real handy for things like smoothie boosters, rice, beans, etc. that can then be frozen and used quickly and easily at another time.

For breakfast we like to make a few quick egg quiches in muffin tins, and then store them all week in the fridge for either a healthy and quick meal, or a high protein snack.

On Father’s Day I made a hash brown quiche that is a favorite of ours, and I had a bunch of hash browns left over. I had thought that I would just fry them up (when you grate as many potatoes as it takes to make hash browns, you can never waste them) but then I thought about those muffin tins, and wondered if I could replicate the quiche in miniature. The result was a set of fun pop in your mouth bites that can be made ahead, or enjoyed fresh from the oven.

Baked Egg and Hashbrown Bites

You can make these with almost any filling you want, from ham and cheese, to feta, chicken and artichokes. Simple adjust your filling to what you like, and watch your bake time accordingly.

4-5 cups shredded hash browns
5 eggs
1 cup of half and half
1 cup of cheese
Filling of your choice

Preheat your oven to 450 degrees. Spray the bottom and sides of your muffin pan with a non-stick spray. Place enough hash browns in the bottom of each tin to fully cover each. Bake for 15-20 minutes, or until golden brown. Set aside.

Meanwhile crack your eggs and combine with the half and half, cheese, and filling of your choice. Add salt and pepper to taste.  Lower your oven temperature to 350 degrees. Fill each cup with your egg mixture until it is right below the top. Bake for 20-22 minutes, or until set.

Eat right away, or store in an air tight container for up to 3 days.

 

{ 8 comments… read them below or add one }

twigandtoadstool June 22, 2012 at 6:28 am

what an awesome idea! I’m totally doing this…and I don’t have any dogs who will eat my muffin tin egg creations!!! xo

Reply

kyndale June 22, 2012 at 8:46 am

They look very yummy!

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Lynnette June 22, 2012 at 12:03 pm

Lovely idea, thank you for the recipe. I was wondering how you reheat your leftovers? We have not used a microwave in years and don’t have a toaster oven..what would you recommend for reheating? Perhaps 350* until warm/hot?

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Nina - Tabiboo June 22, 2012 at 1:44 pm

Oh wow Heather – they look delish. I’m always on the look out for gluten free recipes…..especially for breakfast.

Happy weekend,

Nina x

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Lisa Q June 22, 2012 at 2:15 pm

these sound delicious! and I love pop and eat ideas! Thanks for sharing!

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KC June 23, 2012 at 10:11 am

This sounds like a great idea for my toddler. She loves eggs and always wants a snack. Perfect way to have protein and calcium already to go!

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Lacey Grim June 24, 2012 at 3:00 pm

this is genius! breakfast is the hardest meal for us, trying to avoid oatmeal and cereal and I just don’t always feel like whipping up eggs. thanks!

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AG Ambroult July 6, 2012 at 2:54 pm

anything with hash browns in it is a winner, in my family.
awesome recipe!

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