Bacon and Egg Breakfast Muffins!

Sunday, October 13, 2013

We've had a really busy week and we just haven't had time to go to the grocery store! Our refrigerator is very sparse looking.  Consequently, I took out a half a package of bacon in the morning and figured by dinner time I'd think of something to make with it for a meal.  Well I knew we had some eggs and a few veggies, but I didn't want to make the typical scrambled eggs with veggies and bacon or omelet and bacon so I came up with this:


  • 5 eggs
  • 8 bacon slices
  • 1/8 onion
  • 3 mushrooms
  • 1 garlic clove
  • 2 tbsp heavy Cream
  • 1 tsp basil
  • 1 tsp cilantro
  • 1/4 c cheese
  • salt & pepper to taste
  • Other suggestions for veggies to use: spinach, peppers mild/spicy, tomatoes, broccoli, or any other veggies you like that you have around the house or maybe that just need to get used up


  1. Preheat oven to 375 degrees.  
  2. Finely chop onion, mushrooms, and garlic clove.  
  3. In medium bowl mix eggs, chopped veggies, heavy cream, basil, cilantro, and salt and pepper to taste.
  4. Line ceramic dishes or a muffin pan with 2 slices of bacon in each.
  5. Pour in egg mixture.  Leave some room at the top.  I filled mine all the way up and they puffed up a little more than I would have liked.  
  6. Add some cheese on the top (I used sharp white cheddar cheese).
  7. Bake for 30-40 minutes.  If you used individual dishes spread them apart on a thin cookie sheet because the oils from the bacon will boil over a little.  
  8. Top with sour cream, salsa, avocado, hot sauce, and etc. 
  9. Most importantly...Enjoy!! =}

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