So Here's My Life

The things we make,
the food we eat and
the shenanigans in between.

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Tuesday, February 25, 2014

Canadian Bacon and Egg Muffins Recipe

Recipe Alert! I have a good one for you guys today. In fact, the last time I made this everyone at the dinner table was completely silent - not because like my food poisoned them or anything, but because it was AWESOME. Oh, yes it was. All four of us were so consumed by the amazing flavor combinations of this dish, that nobody was willing to speak, not even for a moment (even Mac, which never happens, because he will do anything to get out of eating his food - usually by talking). None of us could bear the thought of sacrificing a even a moment for words. What is this recipe, you ask? Well, let me tell you, Canadian Bacon and Egg Muffins. Although, it's no much of a muffin, but maybe more like a cup. There is no bread in this recipe, we use hash browns instead...and they are awesome.

Canadian Bacon & Egg Muffins with Hash Browns Recipe - click through and get this recipe

Are you ready to make it? Here's how I did it -

- 5 cups country style hash browns, thawed
- 1 1/2 cups frozen chopped spinach, thawed
- 3/4 cup part-skim ricotta cheese
- 3 large eggs, beaten
- 2 Tbsp green onions, chopped
- 6 slices uncooked Canadian-style bacon, quartered
- 1 cup of 2% shredded sharp cheddar cheese
- 2 sliced plum tomatoes, seeded

Canadian Bacon & Egg Muffins with hash browns - don't miss out on this recipe!

In a microwave safe bowl, combine thawed hash browns and green onions. Cover bowl with plastic wrap and microwave for 2 minutes or until potatoes are tender. Put in colander to drain. While potatoes are cooking, squeeze spinach dry. In a small bowl, combine ricotta cheese and eggs.

Spray a 12 muffin tin with cooking spray. Distribute potatoes evenly in the bottom of each tin (start with 1/4 cup per tin). Top with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, 2 tablespoons of spinach, a table spoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Sprinkle tops with a few remaining shreds of cheese and 2 tablespoons of the seeded, sliced tomatoes.

Bake muffins until fully set and ricotta is cooked through, about 25-30 minutes. Cool in muffin tins for about 10 to 15 minutes before removing. Makes 12 muffins.

Serve, eat, and enjoy the silence while your family consumes this tasty meal.

Canadian Bacon & Egg Muffins with Hash Browns - get this recipe!

Can't get enough hash browns? Try these Baked Hash Brown Patties too!

I came across this recipe at Shrinking on a Budget. If you haven't checked out this site, I highly recommend it.

1 comment:

MommyonDemand said...

Im huge breakfast fan, and these sound amazing. THanks for sharing at the Weekend Retreat, hope to see you back on Thursday.