After going through my refrigerator the other day and was seeing what I had to use up before they went bad, I found had a 1/2 dozen eggs, a bunch of veggies and some leftover ham. Also wanting to be able to make something I could use for several meals this week, I through together these egg “burgers”. Using a larger muffin tin, the end product was a burger size patty that I find gives it much more versatility. They can be eaten as a main with some additional veggies on the side or as part of a sandwich/burger.
These freeze quite nicely and can be reheated easily in the microwave or thawed overnight and reheated in the oven.
With harvest season soon upon us, there are so many variations of this recipe that you could make depending on what veggies you have on hand. I have seen similar recipes where grated cheese has been added. For this recipe, I opted out of the cheese, planning to add it to my “burger” instead.