Category Archives: MUFFIN TIN MEALS

MAKE AHEAD SAUSAGE EGG AND CHEESE MUFFINS

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4 c shredded hash browns, thawed

4 tbs butter, melted

1 tsp salt

1 tsp pepper

8 eggs

1 1/2 c shredded cheddar cheese

1/2 lb sausage, cooked and crumbled

Preheat oven to 400 degrees.

In a lg bowl combine the hash browns, butter, salt and pepper.

Spray a muffin tin with cooking spray. Fill the cups about 3/4 of the way full with the hash browns.

Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.

Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.

Reduce oven to 350 degrees.

Take half of the shredded cheese and sprinkle in the bottom of the cups.

Repeat with half of the sausage crumble.

Whisk the eggs together and fill the cups until almost full.

Top with the second half of the cheese and sausage.

Bake until eggs are set, 20-25 minutes.

TO FREEZE: Let cool for two hours, then place muffins in a Ziploc gallon bag until you are ready to enjoy. Microwave for a few minutes before serving for breakfast.

makes 12 servings

CRUSTLESS VEGGIE MINI QUICHES

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non-stick cooking spray

6 saltine crackers, finely crushed

2 tbs grated parmesan cheese

2 c frozen broccoli florets

1/2 c frozen whole kernel corn

3/4 c shredded reduced fat cheddar cheese

10 eggs

salsa roja, optional

Preheat oven to 350 degrees. Generously spray 12 regular muffin cups with non-cooking spray; set aside.

Mix together cracker crumbs and parmesan cheese in small bowl; set aside. Place broccoli in med microwave-safe bowl with 1 tbs water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly wih corn, crumb mixture and cheddar cheese. Pour eggs evenly over filled cups.

Bake 18-22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen. Serve with salsa, if desired.

 

MUFFIN-TIN SHEPHERD’S PIE

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cooking spray

1 (32 oz) bag frozen shredded hash brown potatoes, thawed

1 tbs canola OR vegetable oil

1 lb ground beef

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 med onion, diced

1 tbs flour

3/4 c low-sodium beef broth OR stock

3 tbs Worcestershire sauce

1 (10 oz) pkg frozen peas and carrots, thawed (I prefer using frozen mixed veggies over the peas and carrots)

Arrange a rack in the middle of the oven and heat to 425 degrees. Coat the cups of a standard 12-cup muffin tin with cooking spray; set aside.

Press about 1/3 cup of shredded potatoes into the bottom and up the sides of each muffin well. Be sure the potatoes are packed tightly, cover the bottom well, and press up the sides of each muffin cup in an even layer.

Bake until the potatoes pull away from the sides of the muffin cups and the edges are golden brown, 20-25 minutes. Set aside, and lower the oven temperature to 350 degrees. Meanwhile, prepare the filling.

Heat the oil in a lg skillet over med-high heat until shimmering. Add the ground beef, salt, and pepper. Break the meat apart with a wooden spoon and stir occasionally until all the meat is crumbled, browned, and cooked through.

Add the onion and cook, stirring occasionally, until soft and translucent, 4-5 minutes. Add the flour, stir well to combine with the meat and onions, and cook for 1 minute. Pour in the stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Once the sauce is bubbling, stir in the carrots and peas. Cook just until heated through, about 2 minutes. Remove the pan from the heat.

Divide the meat and veggie mixture among the potato cups. Cover the muffin pan with aluminum foil and bake for 10 minutes. Cool for 2-3 minutes before removing the shepherd’s pie cups and serving.

6 servings