These muffins are our go-to for a delicious and nutritious breakfast during the week, while also keeping in mind time. I make a big batch of these on Sunday night and have them in our fridge for the week. Then I can feel good that I made my hubs a hot breakfast before work, when really I am still in bed snoring away when he leaves. He loves these and makes different requests for fillings each week. So far we have tried the pork bacon and turkey bacon wrapped cups. However, we have also tried chopping the bacon up and adding it to the egg mixture, omitting the hashbrowns and adding a little gluten free flour. I didn’t like that as well, so we are back to the basics. I would like to try sausage and sage next…yum!
My suggestion is to use the highest quality eggs you can get. The taste is unforgettable! You know they are the best when the yolk is dark orange and comes from a local, natural farm. You may have a few muffins cups that will just be hashbrown, egg and cheese if you eat a few slices of cooked bacon while in the kitchen like I do. Too delicious to resist! Don’t worry, they are still very tasty, even without the meat.
Big batch for the week!
3 packages of nitrate-free, gluten free bacon (turkey or pork)
2 dozen farm fresh eggs
1 1/2 c. organic or raw milk
1 c. raw or natural cheese of your liking
1 bag gluten free hash browns
2 tsp. Real Salt
1 tsp. black pepper
1 Tbls. parsley or another herb that you like
*In a large skillet, cook the bacon until done, but not crisp. (You need to be able to shape it in the muffin cup.) Keep warm in between two paper towel lined plates or in a warmer. In a large bowl, whisk eggs and milk until combined. Add salt, pepper and herbs. Using coconut oil, grease each muffins cup lightly. Shape a slice of bacon around the inside of the cup. Place a Tbls. of hash browns in the bottom of the cup and top with Tbls. shredded cheese. Pour egg mixture over until just over 3/4 full. Bake in a pre-heated 400 degree oven for 25 minutes or until toothpick inserted in center comes out clean.
Note: Place muffin tin on a baking sheet for easier transfer to and from the over. Also, for an easier version of this recipe, cook 1 or 2 packets of bacon until crisp and chop. Then add to the egg mixture before pouring into muffin cups.