Sweet Potato Hash Brown Egg Cups

Sweet Potato Hash Brown Egg Cups
Serves 12
Eggs and hash browns go together like, well, eggs and hash browns! But eating them in a muffin-form makes them even better.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tablespoon butter
  2. 1 small onion, finely diced
  3. 3 cups sweet potato tater tots (defrosted)
  4. 1 cup regular potato tater tots (defrosted)
  5. 12 Rosemary Farm eggs
  6. Cooking spray
  7. Salt and pepper
Instructions
  1. Preheat the oven to 400°F.
  2. In a medium skillet, melt butter over medium-low heat. Add the onions and sauté for a few minutes. Add the tater tots, season with salt and pepper and sauté for roughly 10 minutes. Using a wooden spoon, break them up while they cook so they resemble hash browns. Set aside.
  3. Line a few paper towels in a large colander. Place hash brown mixture into the paper towel. Wrap up the potatoes with the paper towel and squeeze out as much water as you can. Then place in a large bowl.
  4. Spray a muffin tin with cooking spray. Take a few tablespoons of the hash brown mixture and place in each cup, using fingers or a rubber spatula to push the potatoes into the bottoms and up the sides of the cup, creating a tight nest. Spray once more with cooking spray.
  5. Place hash browns into oven and bake for 15 to 20 minutes. Let cool slightly.
  6. Crack one egg into each cup. Season tops with salt and pepper. Place back in oven and cook for another 15 minutes, until whites of eggs have set (you can cook for longer if you prefer a firmer yolk).
Notes
  1. Squeezing the grated potatoes in a paper towel before baking them will remove excess water and make for a crispier hash brown shell.
Adapted from TODAY Recipes
Adapted from TODAY Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Funfetti French Toast Muffins

Funfetti French Toast Muffins
Yields 12
These muffins make the perfect weekend breakfast or you can change out the sprinkles to coordinate with your party or holiday celebration, the options are endless when it comes these muffins.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/4 cup International Delight Sweet Cream Creamer
  2. 2 large eggs
  3. 1 teaspoon ground cinnamon
  4. 1 teaspoon vanilla extract
  5. 2 packages Pillsbury Grand Cinnamon Rolls
  6. 1/2 cup sprinkles, plus additional sprinkles for topping
  7. icing from cinnamon rolls
Instructions
  1. Preheat oven to 375F degrees. Spray muffin pan with nonstick spray. Set aside.
  2. In a medium-sized bowl, whisk together creamer, eggs, cinnamon and vanilla.
  3. Unwrap packages of cinnamon rolls, set icing aside. Cut rolls into 8 pieces each.
  4. Place pieces into egg mixture, stirring to coat.
  5. Place 6 pieces into each muffin tin. Spoon any remaining egg mixture over the top of each muffin tin. Sprinkle the top of each muffin with sprinkles.
  6. Bake for about 20 minutes or until tops are golden brown.
  7. Pour icing into a microwavable bowl and heat for 7 seconds. Spoon over each muffin and top with more sprinkles.
Adapted from Deliciously Sprinkled
Rosemary Farm http://www.rosemaryfarm.com/

Mini Mexican Wonton Quiche

Mini Mexican Wonton Quiches
Yields 18
These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays.
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Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Prep Time
15 min
Cook Time
22 min
Total Time
37 min
Ingredients
  1. ½ lb lean ground beef (about 2 cups once cooked)
  2. 1 teaspoon chili powder
  3. ¾ teaspoon cumin
  4. ½ teaspoon garlic powder
  5. ½ teaspoon salt
  6. ¼ teaspoon dried oregano
  7. ⅛ teaspoon paprika
  8. ½ cup finely diced red pepper
  9. 2 tablespoons green onion, chopped
  10. 36 wonton wrappers (about 3" in diameter)
  11. 5 large eggs
  12. ½ cup milk
  13. ¼ teaspoon salt
  14. 1 cup cheddar cheese, shredded
  15. 1 cup shredded lettuce, optional, for serving
  16. 1 cup finely diced tomatoes, optional, for serving
  17. 1 cup salsa, optional, for serving
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
  3. In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 "crusts" are done.
  4. In each wonton crust, spoon about 1 tablespoon of beef mixture. Sprinkle with about 1 teaspoon of cheddar cheese.
  5. In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about ⅔ full (keep in mind that eggs puff as they bake!).
  6. Bake for 15-18 minutes, until eggs are set in the center of each quiche.
  7. Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa.
Notes
  1. *Make ahead: you can prep the beef mixture and store in the refrigerator up to 24-48 hours in advance. Then simply lay your wontons, mix up your eggs and build your quiche before baking!
Adapted from The Recipe Rebel
Adapted from The Recipe Rebel
Rosemary Farm http://www.rosemaryfarm.com/

Apple and Gouda Mini Frittatas

Apple and Gouda Mini Frittatas
Yields 12
Give the egg, apple, and cheese combo a go..you won't be disappointed!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 cups baby spinach
  2. 1 tsp. coconut oil
  3. 1 medium onion, diced
  4. 1 medium apple, diced
  5. 6 large eggs
  6. ⅓ cup 2% milk
  7. ½ cup Gouda cheese, shredded
  8. ½ tsp. salt
  9. ¼ tsp. ground pepper
Instructions
  1. Preheat oven to 350F and spray a muffin pan with nonstick spray. Set aside.
  2. Place spinach in a steamer set over boiling water, cover, and steam until just wilted, about 1 minute. Remove and pat dry with a paper towel to remove some of the excess moisture.
  3. Melt coconut oil in a small saucepan set over medium heat. When pan and oil are hot, add the diced onion and cook until soft and translucent, about 5 minutes. Transfer to a separate bowl and add the wilted spinach and diced apple. Stir well and set aside.
  4. In a medium-sized mixing bowl, whisk together eggs, milk, Gouda, salt, and pepper. Divide the spinach, onion, and apple mixture evenly among the muffin tins, and use a ladle to spoon the egg mixture over top, filling about ¾ of the way full.
  5. Bake for 15-20 minutes until eggs have set and edges begin to turn golden brown. Remove from oven and allow to cool for 5 minutes before removing from tins and serving.
Adapted from Running with Spoons
Rosemary Farm http://www.rosemaryfarm.com/

Make Ahead Rainbow Veggie Egg Cups

Make Ahead Rainbow Veggie Egg Cups
Yields 12
A quick, easy breakfast you can prepare ahead of time, Make Ahead Rainbow Veggie Egg Cups are the perfect healthy, portable, vegetable-filled morning meal.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 red bell pepper, finely chopped (about 1 cup chopped)
  3. 1 orange bell pepper, finely chopped (about 1 cup chopped)
  4. 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
  5. 1 teaspoon salt, divided
  6. 8 large eggs
Instructions
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
  3. Meanwhile whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
  4. Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip top bag or tightly sealed container for up to a month.
Adapted from Real Food Whole Life
Rosemary Farm http://www.rosemaryfarm.com/

Quinoa Pizza Egg Muffins

Quinoa Pizza Egg Muffins
Yields 12
Pizza is the perfect lunch, especially when it’s healthy. Kids will dig the fun factor of picking their own muffin mix-ins and parents will love the nutrition content of this easy-to-make, protein-packed lunch.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1/2 cup quinoa, rinsed
  2. 1 cup water
  3. 2 teaspoons extra virgin olive oil
  4. 1/2 medium sweet onion, finely chopped
  5. 1 cup cherry tomatoes, sliced
  6. 1/2 cup pitted Kalamata or black olives, chopped
  7. 1 teaspoon dried Italian seasoning
  8. 8 large eggs
  9. 1 cup shredded mozzarella cheese
  10. 1/4 teaspoon salt
Instructions
  1. Preheat the oven to 350 degrees F. Place 12 silicone muffin cups on a baking sheet, then set aside until ready to use.
  2. Combine quinoa and water in a medium saucepan and set pan over high heat. Bring to a boil, then turn down heat to a simmer, cover and cook for about15 minutes, or until quinoa is cooked and water has been absorbed.
  3. While quinoa is cooking, chop onion, tomatoes and olives, then set aside. Next, heat a skillet over medium heat; add oil and onions, and saute for 2 minutes. Add tomatoes, olives and Italian seasoning to onion mixture, and saute for another minute. Turn off heat, and set mixture aside.
  4. Place eggs in a medium mixing bowl, and mix with a whisk or hand beater until well-combined. Add cooked quinoa, vegetable mixture, cheese and salt to eggs, then stir to combine.
  5. Pour mixture into silicone muffin cups, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving. Egg muffins can be kept in the refrigerator and eaten cold or reheated in the microwave.
Notes
  1. Per serving (1 Quinoa Pizza Egg Muffin): Calories: 120; Fat: 7 g (Saturated: 2 g); Cholesterol: 148 mg; Sodium: 202 mg; Carbohydrate: 6 g; Fiber: 1 g; Sugars: 1 g; Protein: 7 g
Adapted from The Food Network
Adapted from The Food Network
Rosemary Farm http://www.rosemaryfarm.com/