Yep, I said it. I am NOT the mom making a big breakfast before school every morning. Nope. Never have been. Some of it can be attributed to the fact that while all of us love breakfast food, we don't really want to eat it until 10am, or better, at supper time.
But also, the teenage boy just doesn't want to eat that much that early in the morning, which I can't say I blame him at all. His dad and I are neither one early morning eaters. We just can't eat as soon as we get out of bed. So, I'm satisfied if I can get a little something in him before he heads out the door.
Oh and just so there isn't any confusion, the 2 year old? He has a nice breakfast every morning of usually oatmeal or cereal!
I know so many of you do make breakfast every morning though, and you're always looking for quick, easy, yummy options. That's where today's recipe comes in.
You can simply swap out ingredients to make these a hundred different ways, as long as you keep the base of eggs and milk the same. Plus you could make a big batch on the weekend, and keep them in the fridge to be reheated on busy mornings. I would guess they would last 3-4 days in an airtight container! Perfect for on the go too when the alarm doesn't go off on time!
We of course had these for supper one night, and the boys raved! Some hash browns, toast and fruit on the side and it was a full meal deal! So no matter what time of day you decide to serve them I bet your family loves them just as much!
Bacon Cheddar Egg Muffins
12 eggs
1/2 c. milk
1/2 c. shredded sharp cheddar cheese, extra for top
1/2 c. real bacon bits, extra for top
1/2 tsp. onion powder
Salt and Pepper to taste
Preheat oven to 350. Spray a muffin tin with nonstick spray. In a large bowl combine eggs, milk, onion powder, cheese, bacon, salt and pepper. Whisk well. Pour into muffin tin, filling each well about 2/3 full. Sprinkle with extra cheese and bacon. Bake for 25-30 minutes until eggs are set in the middle, checking with toothpick.
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