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.