I’m back!! I’ll explain in my next post what’s going on here, and why I haven’t posted in awhile. Nothing bad…all good! I’ve just been super busy, and if you follow me on Facebook then you’re already in the know. But today I get to share about my involvement in the Secret Recipe Club again. I sure do love being a part of this group. This month I got assigned to Melissa’s Cuisine and she sure had a lot of great recipes to choose from! Melissa’s tagline is “sometimes healthy, sometimes indulgent, always delicious.”
Melissa’s been blogging since 2008 and like me, she married her best friend! They are still newlyweds and just celebrated their 1 year anniversary October 9th. Happy Anniversary Melissa!! As I looked through Melissa’s blog, I made a list of all the things I wanted to make. Then I narrowed it down to a few things. I was torn between the spinach dip, the individual apple crisps and these egg muffins that eventually won out.
I’m glad they did because my entire family loved them! I’ve made something similar before, but I never would have thought to put shredded potatoes in them. What a great idea. They were quick to whip up, and perfect for a grab and go breakfast on the way to church like we did yesterday. I only made a few small changes. I used turkey sausage links since I didn’t have bacon, and I used muenster cheese since I was out of cheddar. I’m sure you’ll love them as much as we did. Be sure to visit other participating blogs linked up at the bottom of this post!
- 6 eggs
- 3 Tbsp milk
- 3 large potatoes, shredded
- 6 turkey sausage links or other breakfast meat
- ½ cup shredded muenster cheese, plus extra for topping or cheese of choice
- Salt and pepper, optional
- Preheat oven to 350 degrees.
- In medium bowl beat eggs and milk together.
- Add in crumbled or diced sausage or other breakfast meat. Omit for vegetarian option.
- Add in shredded potatoes. Mix well.
- Mix in shredded cheese, and a pinch of salt and pepper if desired.
- Grease muffin tins, and fill each cup to almost full. Top with a bit of extra cheese.
- Bake for 20-25 minutes or until eggs are set. Serve warm.
- Makes 12 egg muffins