#EasterWeek ~ Egg Cupcakes
Welcome to day 4 of #EasterWeek hosted by Bernadette from Rants From My Crazy Kitchen. This week we are celebrating Easter and Bernadette’s blogging anniversary with all kinds of delicious recipes and a giveaway! From appetizers to ham recipes, we have everything you need for a great Easter dinner or brunch, and one lucky winner will receive a $200 Amazon gift card.
Today's recipe has quickly become a family favorite. These are so simple, and the mix and match options are endless! This recipe is a wonderful use for that leftover Easter ham, or would be the perfect addition to any Easter brunch table! We made several batches with the ham meat from the recipes I've shared the past couple days (Apricot and Honey Ham, and Sweet Pineapple Glazed Ham). You can easily mix and match the cheese, meats, veggies, etc. Make a taco version if you have leftover taco meat, bacon, cheddar, and tomato (as the version pictured is), ham, pineapple, and mozzarella (really delicious), a pizza version with pepperoni, mushroom, mozzarella, etc.
My son loves starting his school days with a couple of these popped in the microwave to reheat. I bake a batch almost once a week for him lately. Thank goodness I have pretty much an unlimited supply of gorgeous farm fresh duck and chicken eggs from a relative who lives nearby - they get a lot of use in my house!
Today’s Deliciously Perfect Recipes for Easter
Herbed Rack of Lamb from Rants From My Crazy Kitchen
Egg Cupcakes from Making Miracles
Egg Cupcakes adapted from Mrs. K on AllRecipes
1/2 tsp salt
1/4 tsp black pepper
2 TBS milk or cream
1/2 cup shredded cheese (such as mozzarella, Gruyere, cheddar, etc.)
1/4 - 1/2 cup cooked diced meat (such as ham, bacon, etc.)
1/4 cup diced veggies (such as tomatoes or cooked asparagus bits)
- Preheat oven to 350 degrees.
- Prepare a 12-cup muffin tin by spraying well with non-stick cooking spray.
- In a large mixing bowl whip eggs together with the salt, pepper and milk until well blended. Stir in cheese, meat, and veggies of choice and mix.
- Divide mixture between the muffin tin openings.
- Bake in pre-heated oven for 18-22 minutes, or until eggs are set and lightly golden brown.
Giveaway open April 3 - April 17, 2017 to residents of the continental U.S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.