Egg Muffins: On-the-go Power Snack

The recipe is simple, and the result is a delicious, nourishing, filling snack. These little egg muffins are gluten-free, and packed packed with protein, fat, nutrients, and taste. While I much prefer to sit down and eat breakfast leisurely, that doesn’t always happen. This is a perfect on-the-go breakfast or mid-day snack.

Feel free to substitute the bacon and/or mushrooms with veggies of your choice, like kale, spinach, onions or leeks.

1 dozen eggs
1 lb bacon, browned and diced
1 lb mushrooms (portobella are filled with vitamin D), sauteed in butter or EVOO
1/2 t garlic powder or 2 cloves fresh garlic, sauteed
salt and pepper to taste
grated parmesan for the topping

Combine all ingredients except Parmesan.
Put 1/3 cup of mixture in each muffin pan. (I used silicone and didn’t have to grease or put cups in)
Sprinkle with Parmesan.
Bake at 350 for 25-30 minutes, until tops are browned and a toothpick comes out clean.
If freezing, let cool completely on wire rack, and then put in a freezer bag or container.

For more frugal meal ideas, head to The Nourishing Gourmet’s Pennywise Platter.


6 thoughts on “Egg Muffins: On-the-go Power Snack

  1. I have frozen eggs in the past (kind of an egg mcmuffin kind of thing) and they turned out not good. Pretty inedible. However, I’ve seen many recipes saying you can freeze eggs and this one looks delicious! What is your experience with freezing eggs? Thanks!

    1. Funny you should ask! I originally posted this two years ago on my personal cooking blog. I was gathering recipes to bake and prepare for my daughter’s birth. The one prerequisite? They had to be freeze-able! So yes, these freeze well. =)

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