Recipe by Maggie
"I love making this for breakfast. Make 6 and bring them to work and my entire week of breakfast is covered! Heat one in the microwave every morning. Easy!"
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cherry tomatoes, halved
chopped green onion, or more to taste
ground black pepper
Very easy when baked in cupcake liners (sprayed) clean up is breeze. I cut the recipe in half and got 6 egg muffins. I would suggest adding a splash of milk to the eggs. Also I wanted to make sure there was an equal amount of filling in each cup so I beat the eggs (with a little milk, salt and pepper) and divided it equally between the sprayed cupcake liners and then equally divided the bacon, tomatoes and green onions. They baked at 350 for 15 minutes. A good adaptable recipe for on the go families.
It's good, but seems to lack something. Next time I'll add a little shredded cheese. The baked "muffins" are perfect for take-away.
I little bland, but I added broccoli as well. Very quick and easy to do.
Try a little cheddar or feta cheese if you want to add more flavour.
Some version of this egg mixture baked in muffins is one of my easiest and favorite breakfasts. Like others, I jazzed this up a bit adding chopped spinach and smoked sea salt and small chunks of cheddar cheese on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomatoes and Bacon Egg Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
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