Recipe Submitted by Strong Momma, Heidi
“These are perfect for the family who never has enough time in the morning. Make a well-balanced breakfast you can grab and go.” – Heidi
1/4 cup milk (regular, almond, whatever you use)
1/2 lb bacon (or sausage or whatever!)
2 slices stale bread (optional, and can use GF), broken/cut into small pieces
3/4 cup shredded cheese (optional)
Salt and pepper to taste
Fat of choice for greasing muffin tin
*You can also add chopped vegetables, spinach, etc. if desired.
Preheat oven to 350. Whisk together eggs, milk, salt and pepper in mixing bowl and set aside. Chop bacon into bite-sized pieces and cook. Grease the cups of a muffin tin. Place about a tablespoon of bread into each cup (you can skip this step if you prefer lower carb, but the egg bake does hold together better with it). Divide bacon evenly and place into cups (add veggies at this point, too). Pour egg mixture evenly into cups. Sprinkle tops with cheese if desired. Bake for 20 minutes or until top of each egg cup is firm.