Bacon, cheddar and egg muffins

Bacon-Cheddar-Egg-Muffins-Krista-Marshall.jpg

Are weekday mornings total chaos in your house? I’m lucky and they aren’t for me, but I know so many parents struggle to get the kids up, dressed, fed and out the door. Well, I can’t help with most of that, but I can give you inspiration for the fed part!

I will be honest, I actually made these for “brinner” one night (the love of breakfast for dinner runs deep at our house) but they would be perfect in the morning, even on the go! Plus, you can make a big batch of them, store them in the fridge and reheat when needed—they’d last in an airtight container for about three days. Extra time in the morning means an extra happy mommy!

Mornings are never going to be a fun thing, but at least we can try to add some yummy to them!

Bacon, Cheddar & Egg Muffins

By Krista Marshall
  • Serves

4 to 6

  • Active Time

  • Total Time

  • Ingredients

    • 12 eggs
    • cup milk
    • tsp onion powder
    • cup shredded sharp cheddar cheese, plus more for topping
    • cup real bacon bits, plus more for topping
    • Salt
    • Pepper
    Key Tags

    Directions

    1. Preheat oven to 350F. Coat a muffin tin with nonstick cooking spray.

    2. In a large bowl combine eggs, milk, onion powder, cheese, bacon, salt and pepper. Whisk well. Pour into muffin tin, filling each well about ⅔ full. Sprinkle with extra cheese and bacon. Bake for 25 to 30 minutes until eggs are set in the middle, checking with a toothpick.

    Kitchen Counter

    Serves 4 to 6.

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