I am not a morning person at all.
So I came up with these amazing, genius, breakfast muffins. I love eating them cold and they are wonderful for a nice brunch with family too! You will LOVE how easy and versatile these are. Make them this weekend!
Choose the veggies you want in the muffins. I used finely minced onion, green peppers and chives (not pictured). I have also used chopped broccoli in the past. Really, anything that you would put in a quiche can go in these.
Cook up some bacon. We like to cook our bacon in the oven in a broiler pan. I leaves the bacon less fatty and more crisp. You can also use Ham or sausage or even no meat. I love everything bacon...so bacon it is! Chop this up and set aside.
This recipe made me 12 muffins. I used 8 Extra large eggs. Whisked.
Add 1 tsp baking powder, your veggies, 1/4 cup milk, 1 tbsp vegetable oil, salt and pepper to taste, and 1/4 tsp Garlic Powder.
Add about 1 cup shredded old cheddar cheese
And lastly add in the chopped bacon
Ladle the mixture into your muffin tins. I have a non-stick muffin tin and these babies just slid right out when they were done cooking.Pop in a 375F oven for about 10-15 minutes or until the muffins are puffed up and cooked through. To test you can just press a finger down on one of the muffins. They should feel spongy.
All Done and ready to scarf down!
I made these in the evening and kept them in an airtight Tupperware container all week while we munched on them. They lasted 2 days (most likely because we would each eat about 3 at a time for breakfast!)Perfect Bacon and Eggs to go!
Enjoy your Canada Day/Fourth of July LONNNNNNNG Weekend!
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