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…
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
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)
12- cup Muffin Tin
Cooking spray or butter
Small round cookie cutter OR cap from a cooking spray can
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!
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.
For some other ideas on fillings, try these variations!
One thought on “Baked Eggy Muffins”
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!!