Easy Morning Breakfast: Bacon-wrapped Egg Muffins
Mornings are very busy in our household. So when I figure out a breakfast solution that provides us protein and doesn’t require me to hover over a stove for 20 minutes, that is a WIN in my book. These egg muffins are flavorful and fluffy, plus they’re packed with good nutrients to start your day with. I can whip this up in about a minute and then pop it in the oven. It frees up at least 15 minutes of my time to get ready, throw in a load of laundry, pull the baby out of the crib, and change a diaper. Here’s the recipe!
Ingredients (makes 12; 2 muffins = 1 serving):
- 6 slices of bacon, cut in half
- butter
- 6 eggs
- salt & pepper to taste
- sprinkle of cheddar cheese
- honey (optional)
Recipe:
- Preheat oven to 350 degrees.
- Line muffin tin with muffin cups. (I like these silicone ones)
- Put a tiny shaving of butter in each cup. Place in oven to melt for about 30 seconds. Take out and set aside.
- Whisk eggs and salt and pepper.
- Curl half of bacon around the edges of each cup.
- Pour egg mixture in the center of cup. Fill 3/4 of the cup.
- Bake for 15 minutes.
- When done, they will look super puffy. Pull out of the oven and sprinkle cheddar on top of each one.
- When serving, I love to add a little dab of pesto, and a drizzle of honey. It is surprisingly a delightful combination! Enjoy!
- Bonus Tip: I like to make these with this gluten free banana muffin mix, and they cook at the same time as the egg muffins. Serve with fresh fruit.