It’s been so fun having my #MuffinMonday series here on Kroll’s Korner this year! I have some many yummy muffin recipes up my sleeve for the rest of 2019 too!
We like to keep things interesting with breakfast around here. It’s so easy to fall into the habit of having the same few breakfast favorites, but the variety of nutrients and versatility eggs provide makes breakfast fun!
Did you know….Eggs are a universal food and an important part of cuisines around the globe. Every culture has its own recipes for egg dishes!
To make bacon, basil, sun-dried tomato egg muffins you’ll need:
Sun Dried Tomatoes
Salt & Pepper
How to make bacon, basil, sun-dried tomato egg muffins:
Preheat the oven to 325° F.
In a large bowl, crack 10 large eggs and whisk them together.
Then, gather all of your other ingredients to mix in with the eggs.
You’ll mix in cheese; I’ve tried cheddar & mozzarella in this recipe but you can also use other cheeses such as goat or feta. You’ll also mix in sun dried tomatoes, bacon crumbles, red onions, fresh basil, milk, salt and pepper.
Spray a cupcake tin with non-stick cooking spray or line with silicone liners. Fill the cups 3/4 of the way with the egg mixture. Sprinkle with shredded Parmesan right before baking (optional but recommended) and bake for 20-25 minutes.
Let cool for 5 minutes, then enjoy!
These egg muffins are:
Great for meal prep
High in protein
A fun way to eat eggs
Perfect for on the go!
Helpful tips when making bacon, basil, sun-dried tomato egg muffins:
Grease of line your cupcake pan with non-stick cooking spray or use silicone liners for EASY removal and clean up!
Fill each tin 3/4 full.
Sometimes you may notice your muffin collapse a little. This can be solved by making sure your eggs are whisked very well, not using veggies that have too much water, or bake them for just a little longer.
Customize it! If you don’t like onion, swap it out for another veggie you love. You can add in mushrooms, asparagus, bell peppers, spinach, etc.
Don’t have bacon on hand? Make them meat free or use diced ham, salami or even pepperoni! Fan of spicy? Add in jalapeños or hot sauce!
If you use frozen veggies, thaw and strain to remove excess water.
These egg muffins store well in the fridge for 4-5 days. (Or 3-4 months in the freezer).
You can reheat the muffins in the microwave for about 30 seconds or if you have extra time throw them back in the oven at 325 degrees F for about 5-10 min or until warm.
I hope you love these egg muffins! Reminder: These bake beautifully, but make sure you spray your pan well with non-stick spray otherwise they will stick (or use the silicone liners!)
3Tbsp.Parmesan (to sprinkle on top prior to baking)
salt and pepper to taste
Preheat the oven to 325° F. In a large bowl, crack the eggs and whisk them together.
Gather all of your other ingredients to mix in with the eggs. You'll stir in the cheese, sun dried tomatoes, bacon crumbles, red onion, fresh basil, milk, salt and pepper.
Spray a cupcake tin with non-stick cooking spray or line with silicone liners. Fill the cups 3/4 of the way with the egg mixture. Sprinkle with shredded Parmesan right before baking (optional but recommended) and bake for 20-25 minutes. Let cool for 5 minutes, then enjoy!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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