Recipe : Eggy Breakfast Muffins

This recipe came from the cookbook Family Feasts for $75 a Week - not a bad cookbook, actually!  These were quite tasty, and nice served with bacon and toast.  Not much of a hit with the kids, but hubby enjoyed them.

I did change the recipe a bit by replacing the milk in the recipe with chicken broth, which worked great.  I also left out the bacon, the parsley, and the shredded vegetables, and I used a mix of cheddar and mozzarella. Be sure to grease the muffin tins WELL for this recipe - they definitely stick to the pan.  It would be a good idea to grease and flour them as the recipe directs.


Eggy Breakfast Muffins
makes 12


1/2 lb bacon, minced
1/2 cup finely chopped onion
1 clove garlic, minced
1/2 cup shredded raw vegetables (ie carrot, zucchini)
6 large eggs
1/2 cup milk
1 cup shredded Cheddar cheese
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp minced fresh parsley

Preheat oven to 350 degrees.  Grease and flour and 12-cup muffin tin; set aside.

Fry bacon over medium heat until crispy.  Using a slotted spoon, remove bacon to paper towels to drain.  Reserve a tablespoon or so of grease in a small bowl, then discard remaining grease in pan.  Let pan cool, then wipe with paper towels to remove any remaining bits of bacon.  Return pan to medium heat.  Add reserved bacon grease, onion, garlic, and grated vegetables.  Cook, stirring, until vegetables soften, 3-5 minutes.  Remove to a bowl to cool.

In a large bowl, beat together eggs, milk and cheese.  Add flour, baking powder, salt, parsley, bacon and vegetables; stir together just until combined.

Fill each muffin cup 3/4 full.  Bake until edges start to brown and tops spring back when pressed, 20-25 minutes.