What’s more fun than egg muffins for breakfast??? Mini egg muffins!!
In an effort to get my kids to eat more protein in the morning (as opposed to their usual GF cereal), I made up some mini muffins. I tried not to use too many ingredients, so they could be made quickly (and so that my little ones wouldn’t get too suspicious about what’s in them). My son is of the opinion that just looking at eggs could be poisonous, but the rest of us loved these little mini muffins. If you don’t have a mini muffin tin, regular muffin tins will do, but cooking time will be longer.
SWEET PEPPER & BACON MINI EGG MUFFINS
Makes 24 mini muffin
Prep time: 10 minutes Cook time:15 minutes
1 tablespoon bacon grease, cooled (I set aside some from the bacon I used for this recipe)
10 eggs, extra large
4 slices of crispy bacon, crumbled
6 mini sweet peppers (I used orange, yellow, and red), seeded and diced
Salt & Pepper, to taste
Penzeys Red and Black Pepper (optional)
Preheat oven to 375. Grease a mini muffin tin (24 muffins) with bacon grease and set aside. In a large bowl, crack your eggs and whisk. Add in bacon, diced peppers, S&P, and Black and Red Pepper (if using), and combine well. Using a ladle or large spoon, pour egg mixture into your greased muffin tin cups. Fill to about two-thirds full. Place in oven for about 15 minutes (check at 10 minutes). Eggs will puff up and rise shortly before being done.
These are perfect for little hands, brunches, and also great for making ahead of time to prep for morning breakfast!