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Breakfast Egg Cups
Prep Time
10 mins
Cook Time
10 mins
 
Course: Breakfast
Cuisine: Breakfast
Servings: 12 egg cups
Author: delane
Ingredients
  • 10 eggs beaten
  • 1 large new potato diced
  • 1 cup ham diced
  • salt and pepper to taste
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees. In a pot of boiling water, parboil potatoes.
  2. In a pot of boiling water, parboil potatoes.
  3. In a greased muffin tin, then add 1 tbs of both ham and potato.  Top with approximately 1.5 tablespoons of beaten eggs.
  4. Top with approximately 1.5 tablespoons of beaten eggs.
  5. Bake for 10-12 minutes or until eggs are firm.
  6. Remove from oven, let cool.  Remove egg muffins from pan.
Recipe Notes

Egg muffins can be stored in an airtight container in the refrigerator for up to a week.  Reheat in microwave for 20-30 seconds on high.