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)

INGREDIENTS

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)

DIRECTIONS

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!