“Eggs-pect the Best"
We had a successful brunch with lots of good food, if I say so myself. I set up the table with stations.
* Potato Bar
* Egg Muffins, Frittata, Egg Salad
* Cakes and Muffins
My potato omelet muffins was delicious and fun to eat. I like serving ready to eat small portions. It is a lot easier than having to cut up food into serving sized pieces. I am always making minis and this time, was no different.
5 medium potatoes
2 tablespoons butter
2 tablespoons olive oil
2 scallions, chopped
2 tablespoons chives, chopped
1 cup cheese of choice (I used a spiced mozzarella)
1 red pepper, diced
1/2 cup milk
1/4 cup sour cream (low-fat)
Preheat oven to 350 degrees F. Spray cooking oil in each muffin insert in a 12 cup muffin tin, regular size.
In a large skillet, put the butter and half the olive oil. Use remaining oil if needed.
While potatoes are cooking, mix milk, eggs, sour cream and cheese. Add peppers, scallions and chives to egg mixture.
Place potatoes on the bottom of each muffin insert.
Spoon the mixture into each muffin compartment, covering sliced potatoes.
Bake for 30 minutes. I put a sharp knife in the middle of a few, like we do for baked goods, to make sure I did not have soft eggs.
Recipe Linky Real Food Wednesday Cast Party Wednesday Gluten Free Wednesday