We all love those big breakfast egg casseroles, but for our busy lives, the idea of getting up an hour early on a work day to pop this in the oven is just too much. And let’s be real. We’d just end up tossing a banana at the kiddies and having them eat in the car on the way to school.
These are quick and easy to prepare the night before and maybe, just maybe, you could find a few minutes to sit with your family and enjoy breakfast before you start your day.
These muffin tin versions can be made early in the week, take about 10 min to prep and about 15 minutes to cook.
BACON EGG & TOAST BREAKFAST MUFFINS
- 12 slices of white bread
- 1 4-oz. can of chopped green chiles
- 10 eggs
- 1 1/2 Tbsp. half & half
- 1 1/2 cups shredded cheddar cheese
- 6 slices cooked & crumbled bacon
Use a large biscut cutter to cut circles out of the bread slices.
Press the circle of bread into a muffin tin to line the bottom.
Spread a teaspoon of chopped green chiles over the bread.
Whisk together eggs and half and half.
Pour into each muffin tin cavity.
Top each muffin with cheese and crumbled bacon.
Bake at 350 degrees for 15-20 minutes or until cooked through.
Allow to cool before removing them from the muffin tin.
These can be stored in the refrigerator and reheated in the microwave. Now sit down and enjoy a few minutes with the kiddos before you start the day.
adapted from getcreativejuice.com