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The Best Breakfast Egg Muffin

We all do it.  Cram as much as we can into our days.  Everything and everyone seems to be in a rush these days.  Hurry here, do this, order that, attend this, etc. It seems that if we don’t know how to multitask, we may not keep up anymore.  So because of that, there are few traits a person can have that mean more than versatility. It shouldn’t surprise anyone that we are all gravitating towards recipes that are versatile for many different occasions and The Best Breakfast Egg Muffin fits the bill.

Some Benefits of Eating Eggs

Vitamins A, B5, B12, D, E, K, B6

Folate

Phosphorus

Selenium

Calcium

Zinc

It also has 77 calories, six grams of protein and five grams of healthy fats. Omega-3 enriched and pastured eggs are even better to consume.

Yes, it’s true that eggs are high in cholesterol — a single egg has 212 mg, which is more than two-thirds of the daily intake of 300 mg. However, eggs don’t raise cholesterol at all for about 70 percent of people. Cholesterol in the diet doesn’t necessary raise cholesterol in the blood. In the other 30 percent, who are called “hyper responders,” eggs can mildly raise total and LDL (Low-density lipoprotein) cholesterol.

As with any food, the key here is consumption in moderation.

What You Will Need To Make The Best Breakfast Egg Muffin:

Nonstick Cooking Spray

Thick Cut Bacon

Apples

Onion

Sweet Potato

Fresh Thyme

Black Pepper

Eggs

Milk

Cheddar Cheese

How To Make The Best Breakfast Egg Muffin

  • Preheat oven to 350°F. Coat twelve standard muffin cups with cooking spray.
  • Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
  • In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
  • Divide potato mixture among prepared muffin cups.
  • In a medium bowl combine egg and milk; pour over potato mixture (cups will be full).
  • Top with cheese.
  • Bake 25 minutes or until puffed and a knife comes out clean.
  • Cool in cups 5 minutes.
  • Remove from cups.
  • Top with large bacon pieces.

The Best Breakfast Egg Muffin recipe is a great blend of favorites that would be great to serve for breakfast, lunch or even dinner.  Made in individual muffin cups, these mini casseroles are loaded with flavorful goodness. You will be treated to the sweet / tart taste of crisp apples, the unmistakable taste of bacon, eggs, sweet potatoes and a distinct blend of spices that accentuate this delicious meal.  Not too filling, but versatile enough to satisfy anyone you serve this fantastic casserole to.

The Best Breakfast Egg Muffin is really great to fix because it fits in around our busy schedules.  The one thing that you can count on for sure: it will be deliciously wonderful whenever you find time for it!

Try a few of our other Breakfast dishes!

The Best English Muffin Breakfast Casserole

Simple Sausage Gravy {EASY}

The Best Breakfast Egg Muffin

The Best Breakfast Egg Muffin

Yield: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 5 minutes
Total Time: 50 minutes

These sweet and savory Best Breakfast Egg Muffins are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.

Ingredients

  • 10 slices of thick cut Bacon
  • 2 cups apples, chopped
  • ½ cup onion, chopped
  • 1 medium sweet potato
  • 2 teaspoons fresh thyme, crushed
  • ¼ teaspoon black pepper
  • 6 eggs, lightly beaten
  • ¾ cup milk
  • ¾ cup cheddar cheese, shredded

Instructions

  1. Preheat the oven to 350°F. Coat twelve standard muffin cups with cooking spray.
  2. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
  3. In a 12-inch skillet, cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to the skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook for 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
  4. Divide potato mixture among prepared muffin cups.
  5. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full).
  6. Top with cheese.
  7. Bake for 25 minutes or until puffed and a knife comes out clean.
  8. Cool in cups for 5 minutes.
  9. Remove from cups.
  10. Top with large bacon pieces.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 142Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 111mgSodium 261mgCarbohydrates 7gFiber 1gSugar 4gProtein 9g

I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.

 

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