Easy Egg Breakfast Muffins – a new “McMuffin” is in town, an easy, delicious breakfast muffin made with bacon, eggs, and cheese.
I love my sisters. Really, I couldn’t make it through the day sometimes without them. Our mornings at Starbucks, gym workouts and daily, sometimes hourly phone calls power me through ever so long days. What I love about our relationships is our honesty and knowing each other’s gifts and talents.
My sister, Tami, tells us to assign her something that she can buy at the store every time we all get together for a meal. Although Tami is an excellent baker and she can really whip out anything, she just doesn’t have the time. As a working professional and mom to the cutest little girl you will ever meet, she values and prioritizes her time well. Besides making sugar and monster cookies, Tam loves to make things for her daughter, Kennedy. Snacks, lunches, and etc.
The other morning she texted my sister, Nicole and I a picture of K’s breakfast. It was something a co-worker had told her about. It was a piece of bacon wrapped around an egg muffin with some cheese. So cute, so simple. She used the bacon kind of like a muffin wrapper, genius! I love it and knew I wanted to make it. As I had some puff pastry crust already thawing, I put my own little twist on Tam’s muffin.
So here you are from my sister’s and my kitchen to yours – an easy, delicious, kid-friendly breakfast muffin.
Enjoy! XOXO San
How do you make Easy Egg Breakfast Muffins?
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Preheat oven to 350 degrees.
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Prepare muffin cup baking sheets by spraying with cooking oil and set aside.
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Get out the puff pastry and follow the directions to thaw. Once thawed, place puff pastry on lightly floured counter. Roll with a rolling pin.
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Using biscuit cutter or round cookie cutter cut out 36 circles, you will need to use both sheets, do one at a time. Place 2 circles in each muffin cup. Press them into the pan. Fill 18 muffin cups.
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In a small bowl, scramble one egg, pour into a muffin cup, season with salt and pepper. Sprinkle 1 tablespoon of cheese and crumbled bacon. Repeat the process until all 18 muffin cups are full.
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Place in preheated oven and bake for 22-25 minutes. Remove from oven and serve.
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Play around with your ingredients. Add veggies, ham, sausage, different types of cheese, think of the “toppings” your kids would like and use those. Enjoy!
Looking for more breakfast ideas? Try these! Asparagus Bacon Quiche, Easy Breakfast Casserole, and Easy Wrapped Biscuit Breakfast Sandwich.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Easy Egg Breakfast Muffins
Ingredients
- 18 eggs whisked
- 1 pound bacon cooked and chopped into chunks
- 2 puff pastry sheets I used Pepperidge Farms
- 1-2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Prepare muffin cup baking sheets by spraying with cooking oil and set aside.
- Get out the puff pastry and follow the directions to thaw. Once thawed, place puff pastry on lightly floured counter. Roll with a rolling pin.
- Using biscuit cutter or round cookie cutter cut out 36 circles, you will need to use both sheets, do one at a time. Place 2 circles in each muffin cup. Press them into the pan. Fill 18 muffin cups.
- In a small bowl, scramble one egg, pour into a muffin cup, season with salt and pepper. Sprinkle 1 tablespoon of cheese and crumbled bacon. Repeat the process until all 18 muffin cups are full.
- Place in preheated oven and bake for 22-25 minutes. Remove from oven and serve.
- Play around with your ingredients. Add veggies, ham, sausage, different types of cheese, think of the “toppings” your kids would like and use those. Enjoy!
Kids review: HUGE hit! I couldn’t believe how many of them asked for seconds! Score, even the picky eaters devoured them. A weekly repeat for sure!
Would you freeze these?
We haven’t tried that but you definitely can try! I’m sure it could work.