An easy make-ahead dish, these Bacon and Egg Breakfast Muffins are portable and hearty, for family members of all ages. The mix of eggs and bacon with yellow potatoes and veggies makes this an “eat the rainbow” type of meal!
These breakfast muffins were created with my oldest son in mind. Josh is home for the summer, but was up and out of the house by 4:30 am (<– yes, AM!) every work day. He just finished his internship with a company in Fort Worth but was working the 5:30 am – 3 pm shift. He loved getting off early enough to get some golf swings in, but those mornings were tough. Like reeeeeeaally tough.
Josh started off on a later shift, so my Overnight Omelette Breakfast Casserole and my Sausage Potato Breakfast Frittata were on the rotation. These Bacon and Egg Breakfast Muffins, however, are much easier to eat on the way out the door, or even on the road in the early mornings.
Just warm them up beforehand, and eat them on the go.
As you can see below, I used a jumbo muffin pan to make them. This recipe makes six BIG muffins, just the right size for hungry boys. 🙂 I cooked everything up in one pan, stirred the eggs in, and quickly removed the pan from the heat (the eggs should be wet). Then I just divided the mixture between six muffins and baked them in the oven.
I also used pre-cooked bacon, which is a huge time-saver for this recipe. But you could use raw bacon, and cook it in the oven for best results.
I love all the color in these Bacon and Egg Breakfast Muffins. When you hear, “Eat the rainbow”, it’s generally a reminder to eat a variety of fruits and vegetables with lots of different colors. But this rainbow also has eggs, bacon, and cheddar cheese – in addition to the colorful vegetables.
Some rainbows – like this one – are meant to have proteins for hungry, growing, working boys.
Make these on-the-go snacks next: Trail Mix Granola Bars
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These Bacon and Egg Breakfast Muffins are portable and hearty, for family members of all ages!
- 3 medium yellow potatoes
- 2 Tablespoons olive oil
- 1/2 red bell pepper (or any color) - chopped
- 1/2 medium yellow onion - chopped
- 1 medium jalapeno (use half of the seeds) - diced
- 8 slices pre-cooked bacon - chopped
- 8 large eggs
- 1/4 cup milk
- 1/2 cup sharp cheddar cheese - shredded
- salt and pepper - to taste
Prepare 6-cup jumbo muffin tin with baking spray.
Microwave the potatoes until soft; set aside to cool. (You can also use leftover potatoes for this.)
Heat a large sauce pan over medium high heat. Add olive oil, peppers, onion, and bacon to pan. Season with salt and pepper, and sauté until veggies are soft.
Chop cooked potatoes and add to pan. Stir and check seasonings.
In a separate bowl, whip eggs and milk together. Add to pan and stir into veggies for about one minute. Remove pan from heat. The eggs should still be runny.
Add shredded cheese to pan and combine.
Spoon mixture into jumbo muffin tin, and top each muffin with an additional tablespoon of cheese.
Bake in 350 oven for approximately 15 minutes, or until eggs are set.
Let muffins sit in pan for about 10 minutes before gently removing to cooling rack. You will need to loosen muffins up around the edge with a knife before removing.