Egg Baskets

Egg Baskets

The ORIGINAL Egg McMuffin.  One of my Mom’s greatest hits!

A Sunday “tea” special of my Mom’s!

We always ate our Sunday dinner around 1 pm when I was growing up.  So we’d have a light snack around 5 or 6–like the Brits do with “tea.”  As my mother was a Brit, that’s exactly what this was!!!

Elegant breakfast, brunch or light dinner

She would double the recipe so she had a few left over for my Dad’s lunch the next day.  If you have kids who brown bag it for their school lunch, then doing what my mother did would make a lot of sense.

Hot or cold, they taste great.  If Mom made a ham for Sunday dinner, a chunk of it went on the bottom of the pastry shell. Likewise if she’d cooked bacon for a “planned over.”

Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Egg Baskets

Egg baskets are the ORIGINAL Egg McMuffin, served open faced.  One of my Mom’s greatest hits!

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Breakfast

Cuisine: American

Keyword: baked eggs, egg mcmuffin, eggs

Servings: 6

Calories: 457kcal

Author: Judith Hannemann

Ingredients

• 6 eggs
• salt
• pepper

For the Pastry *

• 1 1/2 cups flour
• 1/2 cup shortening
• 1/2 cup shredded cheddar cheese
• 1 tsp salt
• 4-5 tbs cold water
• paprika

For the Cheese Sauce

• 1 cup plain Greek yogurt OR sour cream
• 1/2 cup shredded cheddar cheese or Velveeta
• 1/4 cup cream

Instructions

• Preheat oven to 450 degrees F.
• Mix the flour, cheese and salt in a medium bowl. Add shortening and cut in until the mixture resembles small peas. Add the water, 1 tbs at a time, until dough holds together. Turn dough out on a floured surface and roll out to about 1/8-inch thickness. Cut 6 5-inch circles (I found the lid of a large-sized yogurt container was the right size). Then cut 6 3-inch circles (I used a ring from a standard-mouth mason jar). You will have to cut and re-roll to get all these circles.
• Gently fit each 5-inch circle into a standard 6-muffin cupcake/muffin pan, letting a little bit extend over the cup so you can seal.
• Break an egg into each pastry-lined cup. Sprinkle each with salt & pepper.
• Now take the 3-inch circles and place them over the top of each cup. Seal well. Sprinkle the top of each with a bit of paprika.
• Bake for 20-25 minutes.
• Prepare cheese sauce by adding the yogurt/sour cream and cheese/Velveeta (I recommend Velveeta as sauce will not separate then) to a microwave-safe bowl. Microwave on HIGH for 30 second intervals until cheese is melted. Thin down to desired consistency with cream (add a little at a time, the amount of cream is a guide ONLY).
• Makes 6 servings.
• *If you don't want to be bothered making your own pie pastry, you can use the refrigerated kind. You will need enough for a double-crust pie (2 portions), however, SOME re-rolling will be involved, and you can just press some shredded cheese on top of each crust before cutting.

Nutrition

Serving: 1basket | Calories: 457kcal | Carbohydrates: 26g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 585mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Calcium: 208mg | Iron: 2mg

Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

Egg Baskets