Savory Bites for Breakfast: Egg Mini Muffins

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.

Comments

  1. Anne Lehnick says

    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”

    • says

      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.

  2. Angela Rhodes Ingles says

    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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