Breakfast Muffin
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Potatoes, breakfast, cubed, cooked | 2 c | 4 c | 8 c | 3 qt |
| Safest Choice™ pasteurized shell eggs | 12 | 24 | 48 | 72 |
| Half & half | 1 c | 2 c | 4 c | 6 c |
| White pepper | 1/8 tsp | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Onion powder | 1/8 tsp | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Salt | 1/8 tsp | 1/4 tsp | 1/2 tsp | 3/4 tsp |
| Tarragon, fresh, cut into thin strips | 1 c | 2 c | 4 c | 6 c |
| Parmesan cheese, grated medium | 3/4 c | 1 1/2 c | 3 c | 4 1/2 c |
| Sausage, breakfast, pre-cooked/freshly cooked, crumbled or cut into small pieces |
12 oz | 1 1/2 lb | 3 lb | 4 1/2 lb |
Method of Preparation
1. Preheat oven to 325ºF. Spray individual ramekins with cooking spray.
2. Cook cubed potatoes according to package directions. Set aside for assembly.
3. In mixing bowl, whisk together eggs, half & half, white pepper, onion powder, salt and fresh tarragon.
4. Place ingredients in ramekins in the following order: sausage (1 oz), potatoes (1 oz), tarragon-egg mixture (3 TB or 1 3/4 oz), and parmesan cheese (1 TB).
5. Bake at 325ºF for 15 to 20 minutes, checking for doneness often as the time approaches 15 minutes and beyond. Egg mixture will rise slightly. Do not overcook, as eggs will continue to cook for several minutes after removal from oven. Garnish with fresh tarragon ribbons or leaf and serve hot. Or, you make ahead and allow to cool briefly before refrigerating for future service once reheated to 165ºF in the microwave.
Chef Notes
Variations: Potatoes - shredded, cheesy; Meat - bacon, ham, sausage; Cheese - cheddar, Swiss, Monterey Jack, feta; Vegetables - tomatoes, chives, spinach, blanched broccoli, red/yellow/green peppers or pre-made bruschetta mixture of green onions, plum tomatoes and basil.
Recipe Nutrition Info
Serving: 1-5 oz muffin
