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Easy Egg Breakfast Muffins
Easy Egg Breakfast Muffins - a new “McMuffin” is in town, an easy, delicious breakfast muffin made with bacon, eggs, and cheese.
Servings 18 muffins
Calories 343kcal
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!
Nutrition
Calories: 343kcal | Carbohydrates: 12g | Protein: 12g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 186mg | Sodium: 336mg | Potassium: 133mg | Vitamin A: 310IU | Calcium: 74mg | Iron: 1.6mg