Egg Muffins: Easy Back to Campus Breakfast

Kids are finally going back to school campus after a year of distance learning. WHOOOHOOOO! I celebrate for them and for us parents! They are amazing. We are amazing. After all the crazies we’ve overcome, it’s now time to relearn how to get them fed before 7:30am. These are delicious and nutritious and super easy to reheat before the coffee kicks in.

Early Morning Egg Muffins

Adapted from Pig and Quill’s recipe (https://themomedit.com/cheesy-bacon-egg-muffins-recipre-aka-the-homemade-answer-to-starbucks-egg-bites/)

  • 4 eggs
  • 2 slices cooked bacon, chopped
  • 1/4 ricotta or cream cheese
  • 3 oz shredded Colby jack cheese (or any melty cheese you desire)
  • Any veggies that have been sautéed and chopped
  • Pepper
  • 1/4 tsp salt

Preheat oven to 350 F. Add a rimmed pan with 1” of water to the bottom rack. Your muffins will cook on the middle rack above the water.

Generously spray or grease a mini muffin pan – I got this pan from Williams Sonoma and didn’t need silicone liners. But if you’re wary of sticking, get the mini silicone liners and put those on your pan before cooking.

Add everything to the blender except 1 piece of bacon. Blend for 20 seconds or until frothy. Add in the chopped bacon.

Pour the mixture until almost filling each cup. Bake for 25-30 mins. They’ll jiggle a little in the center. That’s ok because they’ll keep cooking in the tray once you pull it out. Let it set for 10 mins. Then eat, freeze or refrigerate for easy early morning breakfast.

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