Display Search Bar

5 Minutes for Mom

Main navigation

Savory Bites for Breakfast: Egg Mini Muffins

by

This post may contain affiliate links. Read my disclosure policy here.

Jump to Recipe Print Recipe

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

Savory Bites for Breakfast: Egg Mini Muffins

4.50 from 2 votes
Print Pin Rate
Course: Breakfast
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Author: Hollis Wilder

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

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.

Reader Interactions


4.50 from 2 votes

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 Comments

  3. 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.

    Reply

  6. 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?

    Reply

  10. 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”

    Reply

    • 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.

      Reply