Egg Muffins

I’ve always wanted to be that mom that wakes up early and makes this amazing egg breakfast before the kids went off to school, but in reality I’m not. I don’t think it’s because I’m lazy (maybe I’m making excuses for myself). It’s that I love to sleep in my comfy bed and hate early mornings. I will be the first to admit that my family and I are not morning people. My mom is the type of person that gets up around 6:30ish and has 4 loads of laundry done, 3 cups of coffee drank and her phone conference all done by 10:00am, just when I’m rolling out of bed.

My kids know that when dads off work that they let us sleep at least until 9:00am and they are really good about it. So this morning I was up bright and early (I know, I was just as shocked) and I thought that I would be Susie home maker.. I was super exited. Do any of you get excited about cooking something new for your family? I do and I love it!!! Plus isn’t breakfast the most important meal of the day?

I think my husband and son were in shock that they got to have eggs before work & school and didn’t have to have their normal pb&j or cereal. I know I’m a bad mom & wife, I really should get my butt out of bed so they can have a more healthier breakfast in the mornings. Sorry guys. Hope you all enjoy this as much as they did. 🙂

 

Egg Muffins
Ingredients
  • 6 eggs
  • 1/4 teaspoon baking powder
  • pinch of salt & pepper
  • 1 cup grated cheese
  • 2 scallions, chopped including white
  • 1/2 red or green bell pepper, chopped
  • 4-5 slices turkey bacon, cooked and broken into pieces
Instructions
  1. Preheat oven to 375 F degrees. Spray muffin tin with non-stick spray (I only sprayed the tins I was going to use, don’t want to waste).
  2. Whisk eggs in a large bowl and add baking powder, salt and pepper. Make sure all ingredients are mixed together. Add cheese, scallions, bell pepper and bacon to muffin tins. Mix mixture with a fork or spoon. Pour the egg mixture into muffin tins until about 3/4 full.
  3. Bake for 13-16 minutes, until eggs rise and sides are slightly browned (don’t over cook or the egg muffins become chewy and dry). Enjoy!
Serving size: 4-6
Notes
*You can add any vegetables to this dish. Make it different every time. How fun! Just make sure that the veggies are chopped into small pieces. [br][br]*It’s amazing with salsa and hot sauce too!


Egg Muffins

Serving Size: 4-6

Ingredients

  • 6 eggs
  • 1/4 teaspoon baking powder
  • pinch of salt & pepper
  • 1 cup grated cheese
  • 2 scallions, chopped including white
  • 1/2 red or green bell pepper, chopped
  • 4-5 slices turkey bacon, cooked and broken into pieces

Directions

  1. Preheat oven to 375 F degrees. Spray muffin tin with non-stick spray (I only sprayed the tins I was going to use, don't want to waste).
  2. Whisk eggs in a large bowl and add baking powder, salt and pepper. Make sure all ingredients are mixed together. Add cheese, scallions, bell pepper and bacon to muffin tins. Mix mixture with a fork or spoon. Pour the egg mixture into muffin tins until about 3/4 full.
  3. Bake for 13-16 minutes, until eggs rise and sides are slightly browned (don't over cook or the egg muffins become chewy and dry). Enjoy!

Notes

*You can add any vegetables to this dish. Make it different every time. How fun! Just make sure that the veggies are chopped into small pieces.

*It's amazing with salsa and hot sauce too!

 

Cyndi