June 28, 2011

Breakfast Muffins

Posted in Recipes tagged , , , , , , , at 10:18 pm by primalissa

Don’t get too excited just yet. 

I haven’t yet tried making any flour type muffins.  These are egg muffins, and damn good ones if I do say so myself.  “Why thank you, self!”  We brought these on our camping trip and satisfied over a dozen hungry campers with these little babies. (So what if all the campers were family?)  These are super easy to make and great to heat and eat on the go.  Another great recipe adapted from Mark’s Daily Apple.

 

Breakfast “Muffins”
1 dozen eggs (approx. 1 egg per muffin)
1/8 cup mayo (no soy or canola oil)
Chopped veggies of your choice
Bacon or sausage, cooked and crumbled (reserve the drippings for later)
Cheese (optional)
 
Pre-heat oven to 350°
Coat your muffin tin with butter or coconut oil. 
We used butter on the first batch with just bacon and cheese, and coconut oil with the second full of veggies, bacon and cheese.
Both batches still stuck to the pan.  I’m thinking about getting some cupcake liners to try next time.
 
We chopped up the veggies by hand and using the food processor.
 
 
 
Then put that bacon grease to good use by cooking up those veggies until tender.
 
 
Whisk your eggs until well scrambled. 
 
 
Add in the mayo.  Mix well. 
The mayo adds in extra moisture.  Without it, I found them to be a bit dry.
 
Fill the muffin cups about halfway with the veggies and bacon.
We used a 1/2 cup measuring cup to scoop the eggs from the bowl to the muffin tins, filling them 3/4 full.
 
Sprinkle a bit ‘o cheese on there now if you so desire.  (We like cheese)
 
 
Pop into the preheated oven, and cook for 18-20 minutes, until the tops begin to brown.
 
 
Enjoy!
 
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