I had a little bit of that sweet potato hash left over.
By a little bit, I mean that I had two tupperwares full. One had sausage, one didn’t.
I’m also still on a breakfast kick.
By kick, I mean that I ate breakfast today. (That counts, right?)
I should also tell you that we go through approximately eighteen to twenty-four eggs on any given week and right now as I type this (on Tuesday), we have already used fifteen. That’s fifteen eggs in two days, friends.
Maybe we’re on an egg kick?
Whatever it is, it’s delicious and if you made that hash already…you’re almost done with this recipe too.
Egg Hash Muffins
makes one dozen
- 9 eggs (there’s where my eggs went!)
- 1-2 C leftover hash (or just any combo of chopped vegetables)
- 4 slices of bacon, cooked and crumbled
- 1 t salt
- pepper to taste
Whisk the eggs and then stir in the rest of the ingredients. Pour into muffin tins sprayed with EITHER non-stick spray or muffin cups lined with foil. I used paper muffin cups on some of them and they stuck. Still tasted good, but just more of a hassle.
Bake at 350 degrees for 22 – 25 minutes or until the middle of each muffin is set.