Egg Muffins

I've been looking for something different to eat for breakfast. I'm so tired of cereal and I don't like oatmeal, so I hit the web looking for a recipe that included neither of the above. I found the following recipe on the blog Culinary Kicks.

Bacon and Egg Mini Muffins

taken from the blog Culinary Kicks by Rachel, original recipe from Bisquick

 

Ingredients:

2/3 cup original Bisquick mix

1/4 cup half and half

1/4 cup plain yogurt or sour cream

1/2 teaspoon Worcestershire sauce

3 eggs

2/3 cup shredded cheese

1/2 - 2/3 cup cooked chopped bacon

4 medium green onion, sliced thin

Directions:

Heat oven to 400 degrees and spray 24 muffin cups.  Whisk together Bisquick, half and half, yogurt, Worcestershire sauce, and eggs.  Divide remaining ingredients among the muffin cups then spoon a tablespoon of the egg mixture into each muffin cup. Bake 15-20 minutes or until golden brown. Cool 5 minutes in the pan and serve, or allow to completely cool and store in the fridge for several days.

Servings: 24

Modifications:

1. I wanted to use these for breakfast so I added chopped green peppers and broccoli, and flax seed.

2. I only used one onion because I'm not a big onion person.

3. I used mozzarella cheese.

4. The only muffin pan I have is a 12 cup, so I used that.

5. I used Stop n Shop pancake mix 

Review:

Delicious! They came out kind of small, so I didn't think they would be that filling, but they were. I eat one for breakfast and it keeps me full until 11 am. The additions of the broccoli and the green peppers made this a real meal. My muffin pan only made 12, so the serving size was cut in half. They're so quick and easy to make, I can see myself making them all the time.