eggs! bacon! veggies! it’s all there….

After my depressing bread adventure, let’s talk about something I did that was really good. Yes, let’s.

A few weekends ago, I made a healthier version of this Broccoli and Italian Sausage Egg Muffins recipe from Snacking in the Kitchen. I used Canadian bacon instead of sausage and I added some green pepper and red onion. It was awesome! And the leftovers were brilliant for taking to work for breakfast. Just a few seconds in the microwave…and perfection.

So yesterday, as I was prepping my veggies for a pasta salad, I decided to save some broccoli, green pepper and green onion for a slightly less-healthy version of my egg muffin quiches (what in the world should I call these, anyhow?).

Less-healthy because I also had some leftover bacon and some hash browns to use. I’m trying so very hard to reduce the amount of food that goes to waste in our household. Or…that’s the excuse I’ll use to justify all the bacon I’ve eaten this weekend. Whatever.

These little egg muffins thingys (technical term, yes?) are good with any type of breakfast meat. Or I’m sure they are awesome with some other veggies instead (which I think I’ll try next time). The best thing is the base recipe for the eggs can go with pretty much anything you have on hand, I bet. A big, fat, bacony thanks goes to Snacking in the Kitchen!

Egg, Bacon and Veggie Muffin Thingys (recipe modified from Snacking in Kitchen)


a few strips of cooked bacon, crumbled (I had some leftover from day before)
1/2 cup of cooked hash browns (also had some leftover from day before – this is totally optional, though – I probably won’t use them again)
1/2 cup broccoli florets (steamed for a quick minute before to take the edge off)
1/4 cup of diced green pepper
green onion, to taste (red onion also works beautifully)
8 large eggs
1/4 cup milk
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
a few dashes of oregano
shredded cheese (optional – I could totally do without it, to be honest)


1. Preheat oven to 375 F.
2. Spray the muffin pan with nonstick cooking spray. Place a little bit of the cooked hash browns on bottom of each muffin cup. Put in the oven for a few minutes. (I found the hash browns were an OK addition, but totally not necessary – next time I probably will leave them out.)
3. Whisk together eggs, milk, oil and baking powder.  Season with oregano, salt and pepper.
4. Take muffin tin out of oven. Place bacon and veggies in each cup.
5. Ladle the egg mixture in each cup.
6. Sprinkle with cheese (again, totally optional)
7. Bake for 15-20 minutes.  (Mine took about 18-19 minutes)

And here are some pretty photos that I feel obligated to include because the colors are so vibrant. 🙂

As you can see, my bacon pieces were sorta’ big. I’m lazy like that.

Muffin cups filled with egg mixture and ready for the oven. They puff up so nicely! 

Anyhow, the verdict on this one = super easy, super good. Reheats wonderfully. And certainly does not smell like burning. What kind of variations will you try? Let me know!


44 thoughts on “eggs! bacon! veggies! it’s all there….

  1. These look awesome! I am picky about eggs, but I recently discovered I actually like quiche so these are really making me salivate! I’ll have to give them a try…I’ll link on back if they work out. 🙂

    • Please let me know how they turn out. I have my fingers crossed. I would totally omit the hash browns, to be honest. I used them only ’cause I had them on-hand and I hate throwing stuff away. I suppose I really should call them something more sophisticated than Egg Thingys. 😉 Maybe les petites quiches? My French is as rusty as my cooking skills. Ha! Thanks for commenting.

    • Hey there! Other meats: Canadian bacon, ham, sausage crumbles….
      Or you could add more vegetables (chopped mushrooms or roasted red peppers, maybe)…depends on what you like. I think this recipe could accommodate pretty much anything…..

      Thanks for commenting. ( Btw, your turkey and brie sandwich with apple butter sounds pretty darn delicious. :))

  2. That looks so good! I can definitely eat more than one lol. Thanks for sharing! I’m still trying to get the hang of blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? I would love some advice and feedback 🙂

    • Thanks for your kind words. Your blog is wonderful! I probably will not be able to stop thinking about that mac n’ cheese with the spinach and bacon bits. YUM! I’m also new to the whole blogging thing and appreciate the supportiveness, as well. 🙂 Looking forward to reading more of your blog!

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