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
- 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
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!
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