Breakfast is usually my favorite meal of the day and one I don't often skip. However, sometimes I get stuck in a rut eating the same foods over and over.
So when I ran across an egg muffin recipe on facebook, it inspired me to try something new.
But I like my bacon more on the crispy side, so I fiddled with the recipe and ingredients to adapt it to my tastes. And the experiment paid off.
These breakfast egg muffins were SO GOOD.
Not to mention flavorful, fluffy and easy to make.
I even had a few leftover muffins the next day and reheated them for breakfast. They were just as good! I plan on fixing these once a week and trying new toppings. They're just as versatile as omelets, which are great with all kinds of mix-ins.
Bacon, Egg, Cheddar & Kale Breakfast Muffins
Homemade breakfast muffins made with pastured eggs, bacon, sharp cheddar and organic kale. Bake a bunch all at once and re-heat throughout the week for a quick and nutritious breakfast.
12 pieces of bacon (nitrate-free & humanely raised recommended)
8 pastured eggs
1/8 cup of milk (use whatever type suits you)
Sea salt, cracked black pepper, cayenne pepper & turmeric powder, to taste
--I recommend Pink Himalayan, Celtic or Utah sourced salt--
1 tablespoon of grass-fed butter or organic virgin coconut oil (I love this brand)
1/4 bundle of organic kale, woody stems removed and chopped
2-4 ounces of sharp cheddar cheese, grated
glass mixing bowl
12-cup silicone muffin pan or silicone baking cups (liners) + stainless steel muffin pan
Pre-heat the oven to 350 degrees. Place a piece of bacon into each muffin cup, lining it against the sides. Bake for 15 to 20 minutes. While that's cooking, combine the eggs, milk and seasonings in a mixing bowl and whip vigorously. Wash, de-stem and chop the kale. Heat a cast-iron skillet to medium, add a tablespoon of butter or coconut oil and cook the kale for 3-5 minutes. Shred the cheese.
When the bacon is ready, push each piece up against the sides of the muffin cup as best you can (it will be slightly curled) and pour egg mixture into each cup until it's halfway full. Divide the kale and cheese amongst all the muffin cups and stir into the egg mixture with a fork or spoon. Top the muffins with the remaining egg mixture until it's all used up. (They should be about 3/4 full or a bit more. If it's not that full, don't fret!) Bake for 30 minutes.
Notes & Tips
- These egg muffins are super versatile, so use whatever toppings you normally mix with eggs. Chorizo or breakfast sausage, black beans, salsa, cilantro, spinach, zucchini, red peppers and onion are just a few ideas!
- These egg muffins were just as tasty refrigerated reheated gently in the microwave or oven the next day. I definitely recommend making a batch early in the week and keeping them in your fridge for a quick breakfast or snack.
- I haven't tried freezing the egg muffins yet, but I bet you could make big batches of them and thaw them out the night before for gatherings.
More Recipes From The Rising Spoon:
- garlicy sour cream and onion dip
- How to Make Quick Breakfast Potatoes
- Savory Cottage Cheese Bowl with Mini Tomatoes, Cucumber & Avocado
- how to make coconut flour from leftover coconut pulp
- Why You Should Only Eat Pastured Eggs
- How to Make Basil Sea Salt
- How to Make a Homemade Salve for Bug Bite Relief (That Really Works!)
- How to Make Nutrient Dense Homemade Beef Stock
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I'd like to hear from YOU!
What are your favorite mix-ins for scrambled eggs?
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