Egg-cellent Breakfast!

Here’s an idea for a quick Saturday morning breakfast. This is inspired by a Rachel Khoo recipe from “The Little French Kitchen”. This is a fairly American-ized version of her Croque Madame Muffins.

Made from items you most likely have on hand. I used a variety of grated cheeses (cheddar, smoked gouda, & colby jack) left over from some other recipes.

Basic Ingredients:

• eggs (1 for every 2 muffin cups)
• sliced bread
• cheese (your choice; grated works best)
• milk
• meat (I used leftover baked ham but sausage or bacon would work great)
• butter (melted)
• salt & pepper to taste
• Possible add-ins: onions, peppers, mushrooms

Start by cuttingand chopping your cheese, meat and other add-ins. Then, using a pastry brush, lightly butter your muffin tin and pre-heat your over to 325˚.

Trim the crusts off of your bread slices (set these aside) squaring the sides. Using a rolling pin (or heavy glass) to roll out the slices.

Butter the slices and smoosh (totally a technical term) them down into the muffin pan making little bread cups. Beat your eggs with milk (approximately ¼cup milk for every 4 eggs) and add salt and pepper to taste. Lay your meat slices/chunks in the bottom of your bread cups. Add about ½-¾ cup of your eggs mixture. You’ll want to add in any other mix-ins at this point. You can add in small pieces of the cut bread ends if you think it looks too soupy.

Sprinkle cheese (about 1 tablespoon per cup) over the top. Put into your over on the center rack and cook at 325˚ for 16-20 minutes.  FYI- These can also be made ahead and refrigerated overnight! Great for Saturday morning games.

Enjoy! See you next week!

I’m linking up at  “The Scoop” & Metamorphosis Monday!