Tuesday, June 5, 2012

Tasty Tuesday

Homemade Egg, Bacon and Cheese Muffins

This is my take on 100 days of real food Breakfast casserole bites.

My first attempt, I followed the recipe.  I had a really hard time getting the paper off and my kids were eating 4-6 of them for breakfast.  How could I get more egg in one cup?  Here's my solution:

  •  14 eggs
  • Bacon
  • Grated cheese
  • 1/4 cup Milk
  • Salt and Pepper (to taste)
  • 12 English Muffins
  • Butter

Chop bacon and fry until crispy.
Remove from pan and let cool on a plate.

Crack eggs into large bowl.

Whisk together eggs, milk, salt and pepper. 

Grease extra large muffin tins with real butter.

Sprinkle bacon into each cup.

Pour egg mixture evenly into each cup.

Top with cheese

Bake at 350* for 15 minutes or until eggs set.

The eggs will rise up out of the pan, but don't worry,
they will go back down when cooled.

Remove from muffin tin while still warm.
Place on a cookie sheet that is covered with wax paper.
Once completely cooled, place in freezer for about 2 hours.
Once frozen, remove from cookie sheet and store in a Ziploc bag. 
Keep in the freezer with the English muffins until
ready to use.

To reheat:
Remove from freezer.  Defrost egg cup and muffin for 45 seconds in the microwave (use defrost button).  Place muffin in the toaster and toast.  Heat the egg cup in the microwave at regular power for about 1 minute.  When muffin is toasted, spread with butter, and place egg cup in the middle.


  1. Me likey! You smarty!

  2. I tried these last night. They were quite tasty, but we ate them all (only made 1/2 batch). I'll make more next time and use more bacon.
    MMMMMmmmmm...more bacon.....