Meal Planning Monday – Egg and Hashbrown Cups

As I’ve mentioned before, Reagan is a piggy. She will eat anything you put in front of her. I have never seen her refuse something. Unless I try to serve it to her on a spoon. Then she stares at me like I am trying to serve her moldy fruit. And shakes her head.

I took to my recipe group to find some more breakfast ideas because I don’t eat breakfast. I was getting sick of giving her yogurt bites and puffs. She loved them, but I felt like a crap mom for giving her only those 2 things. And her brother only eats microwave turkey sausage. He’ll ask for yogurt but doesn’t touch it. It’s infuriating.

So after a few suggestions, I decided to try my hand at egg cups.

Muffin tins are God’s gift to the culinary world. I am obsessed with cooking things in them. Oatmeal, meatloaf, corn bread when I make chili, sauces…the list goes on. It’s easy, cooks faster and so nice to freeze leftovers. So I did the eggs in the cups. And wouldn’t ya know?! Even I eat breakfast now!

Ok, I did once.

But that’s good for me! I would love to tell you that both of my kids love these but that would be lying. And I am not a liar. Dylan tried it, said it was “delicious, mommy!” But then never ate them again.

Story of my LIFE.

2 cups cubed potatoes
10 eggs
1/4 cup water
1/2 cup shredded cheddar cheese
3/4 cup diced ham
1. Spray a muffin pan with cooking spray, set aside.
2. Preheat the oven to 350.
3. In a large bowl, combine 10 eggs and water.
4. Beat until mixed.
5. Add potatoes, ham and cheese.
6. Mix until all ingredients are combined.
7. Pour evenly into 12 muffin cups.
8. Bake for 30 minutes, or until eggs are set.
9. If you are freezing them, wrap them in a paper towel and microwave for 90 seconds.

Get the printable recipe here.

Looking for more breakfast ideas? Check them out here!

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