Baked Eggy Muffins

A super easy breakfast for those on the go.  With little time to prep, to make, and to eat, why choose cereal when these delightful eggy treats are so much better!  Well, that is, if you like eggs…

IMG_6672

Since this was a last minute post, and not one that was strategically planned out,  I apologize in advance for the lower quality images.  I didn’t have the appropriate equipment to produce better photos, but hopefully these will suffice for now.

The recipe itself is very flexible and you can be as creative as you want !

Here is what I made in these particular photos, but I’ll add some other ideas for you to try if you wish, according to your likes and tastes.

 

Preheat oven to 400º F 

Ingredients: 

2-6 slices of bread of your choice

4-12 Grade A Large Eggs

1/2 to 1 cup chopped vegetables of your choice

(I used mushrooms and green peppers)

4-12 slices of crisped bacon  (I used turkey bacon)

3 Tbs of shredded cheese of your choice  (I used Kraft Mexican blend)

Mix of herbs/spices of your choice  (I used salt, pepper, chives, and red pepper flakes)

 

Must haves:

12- cup Muffin Tin

Cooking spray or butter

Small round cookie cutter OR cap from a cooking spray can
Directions: 

Butter or spray the amount of cups you plan to use in your muffin tin.  I only used 4, so plan accordingly.

Crisp up the amount of bacon to match the number of cups you plan to use.  So 12 cups = 12 slices of bacon.  You can do this in the frying pan or bake in the oven.  A toaster oven works great of this too if you have one!

Use your cooking spray cap or cookie cutter to “cut” small round portions of bread and fit them into the bottom of the muffin cups.  I was able to get 2 circles out of 1 slice of bread.

Take one slice of bacon and encircle each cup’s edge as to create a “wall”.

Insert a tablespoon’s worth of chopped vegetables.

Sprinkle a bit of shredded cheese and herbs inside.

Crack one egg on top and sprinkle with salt and pepper.

Bake at 400º F for about 15 minutes, depending on how well done you like your eggs.  I like mine slightly runny so I checked it every 6 minutes to see how it was doing!

IMG_6668

This is a low calorie, healthy, and filling way to get some protein and veggies into breakfast, and you can nix the cheese, salt, and even the bread as you see fit. Although, by not having anything on the bottom to act as a “floor”, you might want to beat the eggs and mix ins so that it resembles more of an omelet or quiche.   I’ve also seen low-carb tortilla used in the bottom as well but I haven’t tried that myself.

IMG_6669

For some other ideas on fillings, try these variations! 

Western/Denver:  Ham, peppers, onions, maybe mushrooms
Mediterranean: Spinach, Feta, Tomato
Asain:  Fried rice with peas and carrots
Benedict:  Cheese, diced canadian bacon, asparagus, hollandaise sauce
Enjoy getting creative in the kitchen with this fun and easy breakfast!
-K

 


One thought on “Baked Eggy Muffins

  1. Kori,

    These look delicious and tasty. I have to say I was glad to see you say you could beat the eggs as I am not a fried egg lover – I love scramble, quiche, and omelets so that is the way I would go. I was at Bed Bath and Beyond yesterday and I bought one of those egg things that you can make a scrambled egg in a minute in the microwave. Look at the difference between you and me, but you have someone to cook for. Good going girl!!

    Joyce

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s