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Savory Bites for Breakfast: Egg Mini Muffins

September 5, 2013 by Jennifer Donovan

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

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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.

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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

  1. Cindy B says

    September 18, 2013 at 9:42 pm

    5 stars
    These look delicious! I need to think about being more versatile with muffin tins 🙂

    Reply
  2. Michele C says

    September 16, 2013 at 9:57 pm

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

    Reply
  3. Angela Rhodes Ingles says

    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.

    Reply
  4. Jeanna says

    September 11, 2013 at 1:32 pm

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

    Reply
  5. Cindi says

    September 8, 2013 at 12:14 am

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

    Reply
  6. zahir says

    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?

    Reply
    • Jennifer Donovan says

      September 8, 2013 at 4:04 pm

      My kids love pepper on their eggs too!

      Reply
  7. Megan Schmitz says

    September 6, 2013 at 11:55 pm

    Looks great!!! Might have to try it

    Reply
  8. Rachel S. says

    September 6, 2013 at 5:47 pm

    4 stars
    Looks like a great thing to make for weekend dinner!

    Reply
  9. kasia says

    September 6, 2013 at 5:38 pm

    that looks yummy !

    Reply
  10. Anne Lehnick says

    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”

    Reply
    • Jennifer Donovan says

      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.

      Reply
  11. Mozi Esmes mom says

    September 6, 2013 at 11:49 am

    Looks like a fun variation from cereal!

    Reply
  12. Shannon (The Mommy-Files) says

    September 6, 2013 at 2:32 am

    These sound quick and easy! We’ll definitely have to try these!

    Reply

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