These have been a HUGE hit around our house. They are easy to make and full of flavor. Because every extra second of sleep counts, I make these in the evening so the kids can warm them up and have a nutritious breakfast before school without me having to get up earlier to make it.
They keep for a couple of days, the dozen usually lasts us about 3 days.
These can be modified in dozens of different ways. They are gluten free, but can also be dairy free, and vegetarian with slight adjustments and they still taste just as good.
Because I have super picky eaters I make a variety of muffins with each batch. Some with just bacon and egg, some with bacon, egg and cheese, and some with the “works”. SO delicious, bet you won’t eat just one!
BREAKFAST MUFFINS
What you need:
10 Eggs
Chopped Veggies (Onion, Broccoli, Peppers, or whatever you like)
Cooked Bacon, or Ham (optional)
Shredded Cheese (Optional)
Cherry Tomatoes
Sea Salt
Fresh Ground Pepper
Heat oven to 400.
Grease Muffin Tin – you want to grease it really well as these do stick. I have used coconut oil and butter.
Beat eggs well add salt and pepper to eggs.
Put the bacon and veggies in the muffin pan first. Then scoop the egg mixture into the muffin pan. Putting roughly 50mm of eggs in each cup.
Sprinkle with a little bit of cheese and top with a halved cherry tomato.
Makes 12.
Bake for 12-15 minutes or until egg is fully done. You will need a spatula or butter knife to help remove them from the pan. Sadly, they will stick a little. {If anyone has any suggestions for pans or techniques to keep the eggs from sticking I’d love to hear about it
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Enjoy!!
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