Bacon and Egg Breakfast Muffins
An easy make-ahead dish, these Bacon and Egg Breakfast Muffins are portable and hearty, perfect 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!
Servings 12 muffins
Calories 207kcal
Ingredients
- 1 medium gold potato - microwaved and chopped
- 1 Tablespoon olive oil
- 1/2 red bell pepper (or any color) - chopped
- 1/2 medium yellow onion - chopped
- 1 medium jalapeno - seeds and rind removed, diced
- 8 slices bacon - cooked and chopped
- 12 large eggs
- 1/4 cup half and half - or milk
- 1 cup sharp cheddar cheese - shredded
- salt and pepper - to taste
Instructions
- Preheat oven to 350 dregrees. Prepare a 12-cup muffin tin with baking spray (or muffin liners).
- Microwave the potato until soft; set aside to cool. (You can also use leftover potatoes for this.) Cook bacon and crumble.1 medium gold potato
- Heat a large sauce pan over medium high heat. Add olive oil, peppers and onion to pan. Season with salt and pepper, and sauté until veggies are soft. Add chopped potatoes and bacon to pan. Stir for a couple of minutes.1 Tablespoon olive oil, 1/2 red bell pepper (or any color), 1 medium jalapeno , 1/2 medium yellow onion, salt and pepper, 8 slices bacon
- In a separate bowl, whip eggs and half and half together. Add to pan and stir into veggies for a couple of minutes. Then add cheese. Cook slightly, but not completely. The mixture should still be runny.12 large eggs, 1/4 cup half and half, 1 cup sharp cheddar cheese
- Spoon mixture into muffin tin, and top each muffin with a little more cheese.
- Bake in 350 oven for approximately 10-12 minutes, or until eggs are completely 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.
Notes
- You can store these in the refrigerator for several days, in an airtight container.
- These egg muffins can also be frozen, in a freezer bag, for up to three months.
Nutrition
Calories: 207kcal | Carbohydrates: 3g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 232mg | Sodium: 240mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg