Sometimes you want eggs and bacon for breakfast but there just isn’t time. If you’re like me, I try to squeeze in too many things into my morning and before I know it, I’m rushing out the door 5 minutes later than I had hoped. These Eggs & Bacon Muffins help to save time in the morning and ensure that you don’t head out that door without fueling.
I used to make breakfast muffins years ago for my daughter because she just didn’t make the time to eat before school. She was able to grab one of these out of the fridge or freezer and head off to school without having to take the time to sit down and eat. I would have much rather she sat down with her meal but in the end, I was satisfied that she was actually eating something. Anyway, I somehow got out of the habit of keeping these on hand and just the other day, realized what I lifesaver these would be for even myself — when I just spread myself too thin on those crazy weekday mornings.
One thing I LOVE are these little parchment cupcake/muffin liners! Talk about lifesavers! When I made these before, I used regular muffin liners or just greased the tin but somehow, those darn eggs still found themselves sticking to the sides. These parchment papers are amazing….easily peel away so you waste no egg (food) stuck on the sides! If you haven’t used these, I highly suggest grabbing some to keep on hand. I promise you will love!
Well, I guess I should stop babbling and let you move on to the recipe 🙂 Great to prep on Sundays and have on hand throughout the week. If you give it-a-go, let me know!
- 10 eggs
- 2 tbsp almond milk
- 1/4 cup diced green onions
- 1 8oz package portobello mushrooms, diced
- 6 slices of cooked bacon, chopped
- 2 big handfuls of spinach
- 1 tsp 'Spicy'
- Garlic powder
- Salt & Pepper
- Preheat oven to 350 degrees
- In a large pan, cook bacon - when done, transfer to paper towels to drain & cool -- then crumble/chop.
- Using the bacon grease, add your diced mushrooms. Sprinkle a little salt & garlic powder.
- When mushrooms have softened a bit, add the 2 big handfuls of spinach and stir to combine.
- In a large bowl, whisk the eggs with almond milk and add the spicy seasoning, as well as some s&p. Add your 1/4 cup diced green onions to the eggs.
- Line a muffin tin with parchment muffin/cupcake liners.
- Using a large scooper, fill muffin liners to about 1/2 way full (you'll have more egg mixture.....don't worry, we'll be using that in a minute).
- **Then take some tongs and carefully lay in spinach/mushrooms to each egg muffin mixture, evenly.
- Sprinkle the chopped bacon (I used my fingers) evenly on top of each.
- Depending on how high you have made the egg mixture rise in muffin tin, you can now top off each with some of the egg mixture you have left in the bowl. I took them to 3/4 up the muffin liners.
- Bake at 350 for 30 min.
- *Sometimes I add a dash of tabasco to the top before they go into the oven. If you like a kick, you will like that addition 🙂
- **It's important to use this method. Trust me...I've added all the veggies to the egg mixture and it's a lot harder to get even egg/veggie muffins with veggies evenly spread throughout.
