Savory Bites for Breakfast: Egg Mini Muffins

by Jennifer Donovan

Who doesn’t like cute, fun food? This breakfast recipe has become a favorite with my two kids and with me. I’ve listed the suggested variation below, using biscuits instead of bread, because we far prefer it. The bread gives it a fancier presentation, but I eat with my mouth more than my eyes, and the taste is so much better with the biscuits, since the bread tends to dry out that it’s the method we prefer.

Savory Bites

4.5 from 2 reviews
Savory Bites for Breakfast: Egg Mini Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound turkey or pork bacon, finely chopped
  • 10 large eggs
  • 2 cups grated cheddar
  • 12 thin slices white bread (like Pepperidge Farms Very Thin White bread)
  • OR 6 flaky layered biscuits (variation)
Instructions
  1. Preheat oven to 350. Spray a 12-well classic cupcake pan with nonstick cooking spray.
  2. In a 10-inch skillet cook bacon over medium-high heat until crisp. If using turkey bacon, turn off the heat and leave the bacon in the pan. If using pork bacon, drain it on paper towels.
  3. In a medium bowl, beat the eggs until fluffy. Stir in the grated cheese, then add the cooked bacon. Mix thoroughly.
  4. OPTION ONE -- using very thin sandwich bread -- Nestle a slice of bread in each of the wells, pressing down to make sure the bread fits snugly in the bottom of the pan. (The bread will not fill the entire well and it may poke up above the tip of the pan.) Using a ½ cup measure, divide the egg mixture among the wells, filling them to the top.
  5. OR VARIATION -- using biscuits (pictured) -- Instead of lining the tins with the bread, separate the biscuits in half and push half a biscuit in the bottom of each well.
  6. Bake until cooked through, 18 to 20 minutes. For a creamy texture, remove from oven when the eggs are still a bit jiggly. They will continue to cook after they come out . There's no need to let them cool. Just loosen the sides of each muffin with a table knife and pop them out of the pan.

When I received a copy of the Savory Bites cookbook for review at 5 Minutes for Books, I knew that I wanted to share this concept and the book with the 5 Minutes for Mom readers as well. Please check out my full review of Savory Bites, where I’ve also included a 2nd recipe (both printed with permission from the publisher).

Recipes pictured: Egg Mini Muffins (left), Upside-Down Green Apple Ham Loaves (top right), Chicken and Vegetable Rice Vermicelli Cups (bottom right)

Have you used your cupcake tins to make creative meals? Share in the comments.

If you would like to share a recipe on our site and you take beautiful food photography, fill out this form to submit a guest recipe post on 5 Minutes for Mom http://www.5minutesformom.com/5MinutesforFood

Jennifer Donovan was one of the first non-founding contributors to 5 Minutes for Mom. She manages 5 Minutes for Books, where she shares her love of books and blogs at Snapshot, where she shares about her family.



Email Author    |    Website About Jennifer Donovan

Jennifer Donovan has been a part of the 5 Minutes for Mom team since 2007. She writes product reviews, covers events, and manages the 5 Minutes for Books weekly column and website. She lives in Houston and blogs at Snapshot about life with her family.

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{ 14 comments… read them below or add one }

1 Shannon (The Mommy-Files) September 6, 2013 at 2:32 am

These sound quick and easy! We’ll definitely have to try these!
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2 Mozi Esmes mom September 6, 2013 at 11:49 am

Looks like a fun variation from cereal!
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3 Anne Lehnick September 6, 2013 at 3:52 pm

Those look really delicious. I wonder if they would freeze well. I have never used my cupcake tins to make anything too exciting. Muffins, cupcakes, and egg muffins similar to these but without the bread “crust”

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4 Jennifer Donovan September 8, 2013 at 4:04 pm

I’ve never frozen them, Anne, because they don’t last that long! I make a dozen and we eat them with a few leftover. I have kept them in the fridge for a day or two. I reheat in the oven wrapped in foil. I think they would probably freeze okay. I do freeze the little ham loaves or little meatloves that I make in cupcake tins.
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5 kasia September 6, 2013 at 5:38 pm

that looks yummy !

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6 Rachel S. September 6, 2013 at 5:47 pm

Looks like a great thing to make for weekend dinner!

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7 Megan Schmitz September 6, 2013 at 11:55 pm

Looks great!!! Might have to try it

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8 zahir September 7, 2013 at 4:33 pm

Lovely variation and creation. Attractive thing for the kids. Quick and easy to make. Can we add a little bit of black pepper in it?

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9 Jennifer Donovan September 8, 2013 at 4:04 pm

My kids love pepper on their eggs too!
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10 Cindi September 8, 2013 at 12:14 am

This is definitely a breakfast, the guys in our family would eat…
Thanks, Cindi

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11 Jeanna September 11, 2013 at 1:32 pm

Thank you for the new dinner idea! It looks so easy too!

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12 Angela Rhodes Ingles September 16, 2013 at 7:35 pm

These look great – we’ll have to try them soon. I think I would make them ahead and store them in the fridge for a quick, healthy on-the-go breakfast during the work week.

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13 Michele C September 16, 2013 at 9:57 pm

I love cute food, and I love trying new recipes.

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14 Cindy B September 18, 2013 at 9:42 pm

These look delicious! I need to think about being more versatile with muffin tins :)

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