Tex-Mex Egg Breakfast Muffins - The Rising Spoon

Sunday, August 14, 2016

Tex-Mex Egg Breakfast Muffins

Yum
An easy breakfast muffin recipe with eggs, bacon, cheese, and simple Tex-Mex ingredients. Baked egg cups are a yummy, healthy, and affordable on the go breakfast that you can make the day before and reheat for quick meals all week long.


Tex-Mex Egg Breakfast Muffins

I was recently asked by Save-A-Lot to create a unique recipe for the Back-To-School season since they're one of my local grocery stores. In return for my time and creative effort, I'm being compensated financially for this post. Thank you for allowing me to keep creating great content by supporting partnerships with companies I collaborate with on The Rising Spoon. As always, the opinions expressed here are 100% my own.

When I have a busy day ahead of me, I always try to eat a good breakfast. It is SO important! Skipping breakfast makes me feel grumpy and distracted a few hours later (not good for productivity), whereas eating a mix of protein, fat + veggies with some carbohydrates (too much makes me lethargic) keeps me energized and focused until the afternoon.

For Lots of Folks, Skipping Breakfast is Counterproductive

I remember back in high school when I'd have to sit through my first, second, and third class without any food on my stomach and it was awful! It's so much harder to concentrate when your stomach is grumbling and your blood sugar is low. 


Was it my own fault? Partially. It took me forever to fall asleep at night (I was sort of an insomniac), so I was exhausted in the morning and running late, so I never gave myself enough time to fix breakfast (which back then would have been cereal for me). By the time I went to college, I learned better and made breakfast a priority, even when I had an early morning class. 


Ingredients for Tex-Mex Bacon & Egg Breakfast Muffins

Why I Make Breakfast a Priority (Especially When I'm Busy)

Breakfast is literally fuel for our brain and body! I don't know about you, but when I'm working on tasks that require a ton of thinking like writing, problem solving or studying, I get hungry frequently. That's why it's vital, whether you're going to school or work, to eat a decent meal within a few hours of waking up.   

My favorite type of breakfasts (that makes my belly happy and body feel awesome) are "American-style" with two eggs, pan-fried avocado, sauteed veggies like tomatoes or zucchini, and a toasted & buttered English muffin (sometimes bacon or sausage, too). 

However, these aren't the types of meals you can just whip together in five minutes on-the-fly, so they're better suited for weekends or days when you have extra time in the morning.

So, what's the solution? Skip breakfast? Get up earlier? Heck, no! I loooove my sleep.

Prepping Tex-Mex Bacon & Egg Breakfast Muffins

Easy Make Ahead Recipe: Baked Egg Muffins

In this case, I rely on easy make ahead breakfasts like overnight oats or freezer breakfast burritos (recipe coming soon) using simple ingredients that don't cost much. This time around I had a hankering for baked egg cups (which are basically like portable mini frittatas or omelets), but wanted some Tex-Mex + Mexican ingredients like avocado, cotija cheese, chopped tomatoes, and salsa to jazz them up. 

Living in a big city like Dallas, I have lots of grocery store options. Because of this, I like to find which stores have the best prices on basic staples and always shop there first before hitting up the other ones. This one tip will save you tons of money over time!

With that in mind, I took a trip to my local East Dallas Save-A-Lot store to grab the Tex-Mex ingredients. I already had bacon, eggs, sour cream, and salt + pepper on hand, so I grabbed everything else in one fell swoop and at a lower price point. 

Prepping Tex-Mex Bacon & Egg Breakfast Muffins

My Save-A-Lot store had the best price I've seen locally for cans of diced green chiles and their cotija cheese was $2 less than where I usually buy it. Needless to say, I was very happy at the checkout and will definitely be going back to stock up on those two items.

Tex-Mex Breakfast Muffins: Easy Prep For Fast Meals in the Morning

When I got home, it took me less than an hour from start to finish to make these egg muffins (most of that was cook time) and everything was super simple. 

All you have to do is get the bacon started in the muffin tins (just to partially cook it), prep the veggies and cheese, and whip together the eggs. Then when the bacon's done, fill up the tins and bake for 30 minutes. Easy peasy! And if you already have pre-cooked meat on hand like bacon, breakfast sausage, or ham, you can shave 15 minutes off that time.  

Let the egg muffins cool then refrigerate for a quick breakfast all week long. Reheat a few and you're out the door in no time. :)

Giveaway: Pack Your Breakfast or Lunch with Save-A-Lot

Want to grab these recipe ingredients at your local Save-A-Lot to save some cash? Click here to find a Save-A-Lot near you, then enter the giveaway below for a chance to win a $25 gift card to Save-A-Lot. I will choose two winners using random.org on August 22nd. :)

a Rafflecopter giveaway


Tex-Mex Bacon & Egg Breakfast Muffins

Tex-Mex Egg Breakfast Muffins
An easy breakfast muffin recipe with eggs, bacon, cheese, and simple Tex-Mex ingredients like avocado, canned green chiles, tomato, and salsa.
Adapted from my Bacon, Egg, Cheddar & Kale Breakfast Muffins recipe
Yield: 12 muffins

Ingredients

12 slices of bacon
7 eggs*
1-2 Roma tomatoes, diced
1 small avocado, diced
1 (4-oz) can of diced green chiles, drained
1/2 cup of crumbled or shredded cheese (I used cotija)
1/8 cup of milk (I used canned coconut milk)
Salt & pepper, to taste

*Depending on the size of your eggs, tomatoes, avocados, and muffin tin you may have a little bit of egg mixture left over. In that case, just save the rest for scrambled eggs!

Toppings (optional):
sour cream
salsa

Recommended Equipment
12 count muffin pan (like THIS

Directions


Preheat the oven to 350 degrees. Place a piece of bacon into each muffin cup, lining it against the sides. Bake for 20 minutes. While that's cooking, combine the eggs, milk, diced green chiles (drained), and seasonings in a mixing bowl and whip vigorously. Shred and/or crumble the cheese, then cube the avocado and dice the tomato(es).  

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). If there is a ton of bacon grease in the cups, you can drain some of it off. (I didn't.) Just make sure you have enough so the egg doesn't stick to the edges. (If you want to pour off ALL the bacon grease, you'll probably need to grease the tins with butter or coconut oil.) Place a few pieces of chopped tomato and avocado in the bottom of each muffin tin (inside the bacon circle). Whip the egg mixture a few times again, then pour it into each cup until it's halfway full. 

Sprinkle a little bit of the cheese on each cup (about 1/4 cup - save the rest). Top the muffins with the remaining egg mixture until it's all used up or close to full. (They should be about 3/4 full or a bit more. If it's not that full, don't fret!) Sprinkle the remaining cheese on top of each muffin. Bake 30 minutes, or until the eggs are just cooked through.

Reheating Instructions: These take about 45 seconds in the microwave or 10 minutes in the oven at 350 degrees (preheated beforehand) to warm up. A toaster oven would work also, but I haven't tried that!

Notes & Tips
  • You don't want to overcook the breakfast egg muffins if you can help it since you'll likely be reheating them to eat later. So, if your oven runs hot, or you halved the ingredients to make smaller portions, check on the eggs at 20-25 minutes.  
  • If you're trying to stretch your dollar even further, use 6 slices of bacon instead of 12 and slice them in half so you have shorter pieces to put in each cup.
  • If you plan on filling the muffin tins all the way up (or close to that) with the egg mixture, put a cookie sheet underneath the tin when you're baking it to capture any overflow of bacon grease that bubbles up.
  • If you want to make this recipe without avocado & tomato (it will still be yummy), use 8 eggs since you'll have more room in the muffin tins to fill up. 
  • If you want to substitute another meat in this recipe, cook it separately and then make sure to grease the muffin tins WELL with butter or coconut oil before pouring in the egg mixture.  
  • These egg muffins are super versatile, so use whatever ingredients you normally mix with scrambled eggs. Chorizo or breakfast sausage, black beans, salsa, cilantro, spinach, zucchini, red peppers, and onion are just a few ideas!


I'd like to hear from YOU!

What's your favorite on the go breakfast? Do you rely on food you can make quickly in the morning or prep it ahead of time? 



This is a sponsored conversation written by me on behalf of Save-A-Lot. The opinions and text are all mine.



Tex-Mex Bacon & Egg Breakfast Muffins

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Elaina Newton is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Google +, and Twitter

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