Like mother and child, Mother’s Day and brunch go hand-in-hand. For this holiday, I am preparing a brunch for the family as we sit outside and enjoy spring in full bloom. What is so great about this recipe is that the muffin tin does all the work and allows the host or hostess to sit back and enjoy quality time with family. Get all the ingredients set in place, and use the Bull pizza stone and Angus Bull BBQ to create the perfect brunch menu item – it’s that easy!
The muffin tin makes 12 deliciously crisp ham, potato, and egg cups, but for this brunch, I plan to serve two per person along with some fresh fruit.
Tips from the Chef:
- Another variation of this recipe is to scramble the eggs and combine with seasonal veggies and cheese to create a mini omelet! You can also substitute the ham with thinly sliced prosciutto or pancetta to give it additional flavor.
- This particular recipe is great for feeding a large group too. I have an industrial sized muffin tin with 24 cups, which is perfect for showers or birthday parties!
- If you don’t want to shred fresh potatoes for the hash browns in this recipe, substitute frozen shredded hash brown potatoes. Just make sure to do that overnight beforehand.
- If using fresh potatoes, make sure to squeeze all the water out from the shredded potato before you add the cheese, evoo, salt and pepper.
If any of you are as lucky as I am to have an amazing, caring, dedicated, best friend for a mom like I do, make sure to give her an extra -long hug this Mother’s Day! If she lives in another area, FaceTime her so you can see one another, or give her a call so she can hear your voice. Thank her for all that she does for you, and tell her how much you love and appreciate her, just as I do my mother. I love you, Mom!
- 12 slices black forest ham, thinly sliced
- 2 russet potatoes, washed, peeled, and shredded
- 12 eggs
- 1 cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- Chives to garnish
- Preheat the Angus bull bbq to 375 degrees, medium-low heat. Place the bull pizza stone on top of the grill grates.
- In a bowl, add the shredded potatoes, mozzarella cheese, parmesan cheese, extra virgin olive oil, salt and pepper and mix well.
- Spray the muffin tray with Bull non-stick spray.
- Gently place the ham into each of the 12 cups of the muffin tin. You may need to cut the ham to make it fit. Make sure the ends of the ham stick up out of the muffin tin a bit so all the ingredients stay inside when cooking.
- Gently add the potato to each tin, forming a bowl or nest on top of the ham and up the sides of the muffin cups.
- Bake the ham and potatoes in the muffin tin for 15 minutes in the bbq until golden brown.
- Remove the tray from the bbq, and lower the heat down to low heat, about 350 degrees.
- Carefully crack an egg into each tin. If one breaks, carefully remove it from the tin to add a new one.
- Add some more salt and pepper on top and place into the bbq on top of the pizza stone and allow the cups to cook for 15 minutes, or until the egg whites are fully cooked and the yolks are runny.
- Gently remove them from the muffin tins, garnish with some finely diced chives, and serve on your favorite china along with some fresh seasonal fruit. Happy Mother’s Day!
♥ Chef Amy