Breakfast on the go!
Make your mornings easier with this protein packed recipe. You really can’t go wrong with the ingredients you pick, I normally use whatever I have in the refrigerator or whatever needs to get eaten up. These are amazing with cooked bacon! Add whatever you want!
What I used today:
12 eggs whisked
1/2 an orange pepper- chopped small
1/2 a yellow pepper- chopped small
2 cups of baby spinach
1/4 – 1/2 small yellow onion- chopped small
1 cup of broccoli (chopped up in small bits)
1 tbs chopped green onion
12 small roasted baby potatoes
Salt and pepper for taste
1-2 tbs bacon fat (for greasing pan and cooking vegetables
I always use my saved bacon fat to grease my pans and sauté my vegetables. You can use any oil of your choice.
⚪️⚪️ Grease your muffin tin really well or use parchment paper circles.
Sauté your peppers, broccoli, onion and green onion in bacon fat or your choice of oil. Add spinach to the pan at the very end or sauté it on its own because it cooks down so much faster then the rest of your vegetables.
Add 2 broken up potatos to each muffin, add your sautéed vegetables and whisked eggs. Top with salt and pepper.
Bake at 350 for 20-25 minutes or until slightly firm to the touch.
Allow the muffins to cool a little before removing them from the tin. Run a knife along the muffins to assist with getting them out. They can be tricky if you don’t grease really well!
Let them cool completely before storing them in the refrigerator or I find they go soggy.
These are so great warmed up with a piece of toast, bacon or on its own!
My son clearly enjoys them