Wednesday, May 2, 2012

Breakfast Muffins

Breakfast Muffins
Yields: 12 Muffins

I'm always looking for quick and easy meal ideas for Josh, I feel bad when he has to fend for himself so often in the mornings, after I've already left for work. I've seen a few versions of this recipe floating around the internet, so I decided to give them a try...


10 eggs - I used all that were left in my fridge, and it was perfect for my muffin pan
6 slices bacon - again - all that I had left
2 tablespoons of cream
dash of hot sauce
salt and pepper
4 sliced white button mushrooms
3 chopped green onions
1 cup shredded cheese
1/4 cup grated parmesan cheese


Cook bacon. I cook mine of a cookie sheet in the oven (at 350degrees) for about 15 minutes, pefection - crispy amazing bacon without any splattery mess to deal with. Also preheats the oven for your muffins.
Spray muffin tin liberally with oil, I use my Misto Oil Sprayer thing filled with olive oil. Olive oil is the oil I prefer to cook with, or coconut oil. I NEVER use any vegetable oils in cooking, they are probably the single most dangerous substance known to man... More on that subject another time.... ( If you're curious however, I am happy to answer questions as to the dangers of processed "vegetable oils"....

Then take your sliced mushrooms (about 4-5 depending on size) and sauté until browned and soft.

Mix cream, salt and pepper into eggs

Beat well, and add chopped green onion and a dash of hot sauce.

Chopped your mushrooms into a small dice and add into mixture. Then add 1 cup of shredded cheese and 1/8 cup of parmesan cheese (freshly grated with a microplane of course)

Pour mixture into muffin pan and top with remaining parmesan cheese.

Bake in oven at 350 degrees for 20 minutes, until the top starts to brown and a toothpick comes out clean from the center.

Let cool and then store in large freezer bags in the fridge for breakfast all week. Heat in microwave for 1 minute to serve. You can also freeze these bad boys....

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