• Ingredients:
  • 1 large potato, peeled and very thinly sliced
  • 2-4 tablespoons olive oil, divided
  • 4 eggs
  • ¼ cup milk
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 1 small shallot, minced
  • ½ cup diced ham
  • 8oz package of sliced FunGuy white button mushrooms

Waking up this holiday season and all you want is to have an easy FunGuy breakfast ready to go with a cup of hot coffee or glass of refreshing juice? These FunGuy egg, mushroom, and potato breakfast muffins are the way to go! 

While this recipe is written for the morning of making, these are easy enough to make the day before and refrigerate, or even a few days in advance and frozen as they reheat well when popped back into the oven for a few minutes!

DIRECTIONS:

  1. Preheat oven to 400F and lightly oil 2 6-cup muffin pans.
  2. Drop the potato slices in a bowl of cool water to soak and rinse off excess starch while preparing the rest of the ingredients and waiting for the oven to preheat. 
  3. In a bowl, whisk together the eggs, milk, thyme, half of the salt, and black pepper until it’s become frothy. Add the minced shallot and diced ham to the egg and stir well to combine and evenly distribute throughout the egg mixture. 
  4. Once the potatoes are ready to use, drain the water and pat the potato slices dry with paper towels and transfer to a bowl and drizzle with the remaining olive oil a, sprinkle with the remaining half of the salt and toss well to coat. 
  5.  Layer the potato slices around the bottom and sides of each of the muffin cups. Layer the sliced FunGuy mushrooms with a couple of potato slices in the middle and then pour the egg mixture into each cup. Top with another mushroom slice on top of each. 
  6. Transfer the muffin tins to the oven and bake approximately 15 minutes, or until the eggs have set firm and the edges have browned. Remove the tins from the oven and allow to cool about 5 minutes before running a butter knife around the edge of the FunGuy egg and potato muffins to release them from the pan. 
  7. Serve 1 or 2 FunGuy egg and potato muffins per person! 

Note: These can easily be made ahead of time, refrigerated or frozen, and then returned to the oven at 200F for 10 minutes to heat back up!

Have a Fun holiday breakfast meal!