Bacon and Egg Muffins

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True love is preparing bacon for your children when you are a vegetarian! LOL! Oh, the things I do for my kids! These muffins are awesome and so much easier than making eggs on the stove. Plus you can make a big batch and either store them in your fridge for a few days or freeze them for quick breakfasts. They reheat really quick and from what my kids tell me, they taste just as good. You can add vegetables to these too but my kids are picky so I just put bacon in there. 

Bacon and Egg Muffins
Yields 12
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Ingredients
  1. 6 eggs
  2. 2 tablespoons milk or water (I use almond milk)
  3. 1/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 package of bacon
Instructions
  1. Preheat your oven to 350°.
  2. Bake the bacon on a parchment lined baking sheet until it starts to crisp up, about 12-15 minutes. Cool.
  3. Beat eggs with salt, pepper and milk. I do this in a measuring cup so it is easier to pour into the muffin tin.
  4. Spray your muffin tin with cooking spray or grease with oil/butter.
  5. Cut up bacon into small pieces. Divide the pieces among the 12 muffin cups. Pour egg mixture over the bacon pieces until just covered.
  6. Bake until eggs are cooked through and set, about 15-20 minutes.
  7. Enjoy!
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