Meals for Young Cooks

From The Keep It Short & Simple Party Menu Book by Ruth H. Brent. Copyright © 1974 by Ruth H. Brent. Reprinted by arrangement with Holt, Rinehart and Winston.

Mother’s Day Muffin Tin Breakfast

Baked Eggs in Cream
Glazed Pineapple Rings
Brown’n Serve Sausage Patties
Toast
Milk

Equipment: 2 twelve-cup muffin tins. One muffin tin is used for sausage, the other for both eggs and pineapple slices.

Baked Eggs in Cream

2 tablespoons butter

6 eggs

1/3 cup half-and-half

1 teaspoon seasoned salt

1. Heat oven to 375°.

2. Place 1 teaspoon butter in each of 6 cups of one muffin tin, and put in oven a few moments to melt.

3. Break 1 egg into each cup.

4. Spoon 1 tablespoon half-and-half over each egg.

5. Sprinkle lightly with seasoned salt.

Glazed Pineapple Rings

2 tablespoons butter, softened

2 tablespoons brown sugar

1 (16-ounce) can pineapple slices

1. Stir butter and sugar together.

2. Spoon mixture into remaining empty muffin cups.

3. Place one pineapple slice in each cup on top of brown sugar/butter mixture.

4. Bake 12–15 minutes until eggs are cooked as desired.

Brown’n Serve Sausage Patties

Place sausage patties in second muffin tin and bake at same time as eggs and pineapple.

Illustrated by Pat M. Hoggan