We love to get creative with the tools at our disposal, and these cheesy breakfast muffins are proof. Chances are you have a long-neglected muffin pan stashed away in your cabinet. It's time to put it to novel use with this easy, delicious breakfast of baked eggs with fresh broccoli, cheddar, roasted red peppers, and bacon. And since we can't get enough bacon in our lives, we top these eggy muffins with more bacon. Why not make the most important meal of the day your best?
Loved this. The broccoli in this was a great way to get in some veggies. Perfect for a low carb meal. Tasted like I was eating a restaurant meal.
Great for Sunday brunch, and the leftovers make for a great quick & easy Monday breakfast!
Delicious additions to my morning repertoire. I'll be making these again!
A really winner for breakfast or dinner.
Everyone enjoyed this meal.
5++++ stars! So easy to make and my husband has requested these breakfast gems everyday since I made them. I will be ordering these again.
Line a plate with a paper towel. Cut bacon into ½" dice. Place bacon in a medium non-stick pan over medium-high heat (no need to preheat) and cook, stirring occasionally, until crisp, 5-8 minutes. Remove to towel-lined plate. While bacon cooks, prepare ingredients. Dispose of remaining drippings carefully; never down the drain!
Prepare the Ingredients
Cut broccoli florets into ½" pieces. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut roasted red pepper into ½" dice.
Prepare the Egg Mixture
Combine liquid egg, cream, half the cheese (reserve remaining to top muffins), ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl.
Prepare the Muffins
Fill six compartments of prepared muffin tin ¾ full with egg mixture and top with broccoli, roasted red pepper, white portions of green onions, bacon (reserve a bit for garnish), and remaining cheese. Any leftover egg mixture can make a bonus muffin.
Bake the Muffins
Place muffin tin on prepared baking sheet. Bake until muffins have slightly risen and are light brown on top, 18-20 minutes. (If using a casserole dish, bake 20-22 minutes). Remove from oven and cool 5 minutes. If necessary, slide a knife or spoon around muffins to release from muffin tin.
Plate the Dish
Place muffins on a platter and garnish with a dollop of sour cream, reserved bacon, and green portions of green onions.