The summer can be very long, especially with three wildly active boys. It started out extremely wet with constant rain. Definitely not a good situation for my outdoorsmen. Then the heat kicked in. Also not pleasant. So while the days may have seemed long at times, the summer flew by! It was time for school before I knew it.
Our play group has had this brunch for a couple years now. There are a few kids in attendance, the ones not yet in preschool. It is mostly us moms celebrating with good food, mimosas and conversation.
Normally I would make something sweet. Either a coffee cake or something similar. This year though I opted for an egg dish. We made something just like these egg muffins several years ago for Christmas morning. It was perfect because we made them the night before and just re-heated them, this is so nice when you have a new baby and 2 and 3 year old boys!
These egg muffins are tasty and so easy to make. They are nice for brunch, lunch or even dinner. They freeze well so you can heat them up one at a time too. This time I added potatoes to them so it is almost like a mini frittata. You can change up what goes inside, the possibilities go on forever. I hope you enjoy as much as we all did.
Preheat oven to 350 degrees and grease a muffin pan (one dozen).
Whisk together the eggs and milk or cream. Add the salt and pepper and whisk well. Evenly place the potatoes in the muffin tins, followed by the ham and then the cheese. Evenly spread the whisked eggs into the muffin tins and sprinkle with chives on top. Bake for 20 minutes.
Yields 12 muffins