I think like most people, Christmas morning and New Year’s Day breakfasts at our house are usually something special.

A fun deviation from the norm, but I try to keep it simple.

These breakfast muffin cups are this year’s special breakfast solution.

They are a genius way to prepare something other than scramble eggs for a crowd.

Breakfast muffin cups can be tailored to fit specific tastes as well as to what you happen to have on hand.

For example, for some reason, Jeff bought a FIVE POUND bag of frozen fries a couple months ago.

It’s just the two of us at home. . .

Five pounds, Jeff? Really???

We’ve easily got more than 4 pounds left.

What to do.  What to do….

So I was happy to use some of the fries in the breakfast muffin cups this morning.

And they were delicious!

For this batch of six, I made various combinations using pieces of (thawed) frozen fries, leftover slices of baguette, Texas toast and a small flour tortilla.  I also used deli ham and bacon. (Pre-cooked sausage would be delicious too!)

I didn’t bother with vegetables today, but diced red peppers, onions, sliced mushrooms, spinach leaves, cherry tomatoes — those would all be great options.

First, I sprayed the muffin tin generously with cooking spray.

For every muffin cup, except the one containing bacon, I added a pat of butter at the bottom of the cup to help with browning.

Next, I added the “base” (e.g., pieces of fries, torn baguette pieces, flattened out slice of Texas toast, the tortilla, 2 slices of bacon, some deli ham).

Then I plopped an egg on top.

Total prep time was super fast — less than 10 minutes.

I baked at 350° for 15 minutes to begin with and then I covered the muffins loosely with foil to prevent over-browning of the fries/toast.

I continued baking until the egg yolks were set to our preference (we like firm eggs).

For us, total baking time was 25 minutes.

Each muffin came out of the tin easily, without leaving any stuck on pieces behind.  (Thank you, cooking spray!)

We sprinkled a little shredded cheddar cheese on some of the muffins.  We also enjoyed topping the breakfast muffins with salsa.

This was a really good breakfast.

And pretty too, right?  The yolks are still bright yellow, but they are firm and done to our liking.

Our family won’t be together for Christmas — or New Years — this year, but I’m looking forward to serving this breakfast once we are all together in early January when we meet in Idaho for . . .

the arrival of our first grandchild!!!

These are special times, folks!

Merry Christmas to all of you!

Enjoy!

Breakfast Muffin Cups

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Ingredients

• Muffin "base" such as a small handful of thawed frozen fries, thawed tater tots, leftover roasted potatoes, pieces of sliced baguettes, a flattened out slice of Texas toast, bread, English muffin, corn or flour tortilla.
• Bacon or deli ham
• Eggs
• Salt and Pepper
• Shredded cheese (optional)
• Salsa (optional)
• Cooking spray
• Butter

Instructions

• Pre-heat oven to 350
• Spray muffin tin with cooking spray
• Add a pat of butter to each tin, except for those you plan to line with bacon
• Add your choice of base to the tin
• Press the base just a little to flatten it down
• Gently crack an egg into each muffin tin
• Bake for 15 minutes.
• Check and cover loosely with foil to prevent the edges of the toast/tortilla from over browning.
• Continue baking until eggs have reached your desired firmness. (We baked for a total of 25 minutes for very firm yolks.)
• Top with cheese and/or salsa, if desired.
• Season with salt and pepper, as desired.

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