You may have checked out my previous breakfast omelette muffin recipe and though that was pretty good. Well, I have added to it and designed something that is even better! Not only does it have plenty of veggies and flavour, there is veggie ham and hash brown in it too! (next will be the Full (veggie) English Breakfast in an omelette muffin!) Seriously, keep your eyes peeled!!
I was rooting through my super organised freezer (since I did the dreaded full defrost and clean) and when I noticed that I had a little bag of hash browns, I knew that I had to get them into a breakfast on the go recipe somehow! So leaving it to fester in my head I carried on about my week only to get that flash of inspiration when writing the meal plan that they would potentially go well in a breakfast omelette muffin!
Fast forward to the weekend and our prep for our 8 mile walk to the Trafford Centre to grab a voucher for Jit’s colleague. I planned the breakfast muffins as they’re so easy to chuck into lunchboxes and into our rucksack. They’re also easy to eat too – prefect finger food.
Not only are they easy, you can chuck pretty much anything into them so they are perfect for using up that last little bit of veggie ham or that lonely spring onion lingering at the bottom of the veg drawer.
Into the experiment!
The only bit that slows down this recipe is having to cook up the frozen hash browns – although I think it is worth it for the hearty delicious breakfast. If you have made too many the day before or you’re having them the day before, I would cook up extra and pop them in the fridge ready for the next morning – that way you save time and can have your omelettes ready in less than 25 minutes. Alternatively, pop them in the oven on a little tray next to your dinner from the night before!
12 hole muffin tins
6 cooked hash browns, chopped into two pieces
1/2 cup frozen peas
1/2 cup frozen sweetcorn
Small handful of Spinach leaves snipped
2 slices of Cheatin’ Ham Style Slices, Rolled and snipped into small slices
1 spring onion, snipped into little pieces
Salt and Pepper to taste (I only use pepper)
Margarine for greasing the muffin tin
8 eggs, whisked
150 g cheddar cheese, grated
Heat the oven to 190 C
Liberally grease the muffin holes with margarine (saves the omelettes from sticking!)
Place one piece of hash brown into each of the holes
Add all the vegetables and ham to a bowl and stir to combine
Whisk up the eggs in a separate bowl or jug
Divide the vegetable mixture evenly between the 12 holes
Carefully pour the eggs into each of the cups – slowly so it doesn’t go everywhere, and sinks down to the bottom
Twist a bit of pepper over all of the cups
Sprinkle the grated cheese evenly over each of the holes
Place the muffin tins in the middle of the oven and cook for 20 minutes until lovely and golden on top and cooked through
We enjoy these with a dab of Encona Hot sauce just to spice things up a bit, but some ketchup or alone is just as delicious! We just like things with a bit of a kick!
Tucked up into the lunchboxes
I don’t know whether I have ever told you, but where most women love shoes, bags or clothes, I love nothing more than a lunchbox! One lunchtime when I was working in town, I nipped out on my lunch break for a walk and came back with a Morsbag filled with £68 worth of lunchboxes. Crazy? Maybe. but we have been able to enjoy all sorts of money-saving and delicious lunches, breakfasts, snacks and more because of them.
Oh and you have to agree that a good-looking and great functioning lunchbox really can change your life for the better. Right? It’s not just me, is it?!
Most of ours are from Black+Blum and have been put to great use over the years. I even have my eye on some new ones from their range that I am hoping will be tucked into my stocking this Christmas!
On the go and on the bus
It is a good 3.5 miles walk to Castlefield from our house, so as you can imagine we were feeling really peckish by the time that we got there. Four of the six that I gave us both were more than enough as I discovered that the hashbrown added a good amount of bulk to make them last longer and go further – great if you’re sharing them with other people or with the kids!
It worked out well though as it meant that we didn’t have to shell out to buy something for lunch from the Trafford Centre (frugal that we are!) and had something to eat on the bus back into town with our flask of coffee. (yes, we drank our flask on the bus! Note: be careful when doing this as buses can be quite jolty causing spillage!)
I have to say that I really enjoyed the hash ‘n’ ham breakfast omelette muffins as they had just the right balance of potato, vegetable and egg. They were filling enough to give us breakfast and lunch as well as packed with protein to keep us going after our 10.6 mile start to the day.
It has given me the bug to try to create other versions too. As I mentioned, I already have designs on a full veggie breakfast version and some posh type ones too. You’ll have to check back or follow me on Instagram to keep updated with the latest experiments!
Looking forward to getting her breakfast experimentation on again,
Do you enjoy picnicking? How about experimenting in the kitchen?
I’d love to know more about your home cooking (and eating!) ways!
Share in the comments below! 😀
- 12 hole muffin tins
- 6 cooked hash browns, chopped into two pieces
- 1/2 cup frozen peas
- 1/2 cup frozen sweetcorn
- Small handful of Spinach leaves snipped
- 2 slices of Cheatin’ Ham Style Slices, Rolled and snipped into small slices
- 1 spring onion, snipped into little pieces
- Salt and Pepper to taste (I only use pepper)
- Margarine for greasing the muffin tin
- 8 eggs, whisked
- 150 g cheddar cheese, grated
- Heat the oven to 190 C
- Liberally grease the muffin holes with margarine (saves the omelettes from sticking!)
- Place one piece of hash brown into each of the holes
- Add all the vegetables and ham to a bowl and stir to combine
- Whisk up the eggs in a separate bowl or jug
- Divide the vegetable mixture evenly between the 12 holes
- Carefully pour the eggs into each of the cups – slowly so it doesn’t go everywhere, and sinks down to the bottom
- Twist a bit of pepper over all of the cups
- Sprinkle the grated cheese evenly over each of the holes
- Place the muffin tins in the middle of the oven and cook for 20 minutes until lovely and golden on top and cooked through
- We enjoy these with a dab of Encona Hot sauce just to spice things up a bit, but some ketchup or alone is just as delicious! We just like things with a bit of a kick!