Breakfast Egg Muffins

In our last 6FIT seminar, Gina talked about the importance of breakfast.  It is a meal that literally breaks the fast of not eating all night while you are sleeping.  So eat like a king!  A good breakfast includes some protein and a whole wheat if you desire it.  Skip the sugary cereals, "breakfast bars" and bagels with cream cheese (although this is one of my favorite indulgences!) and try this delicious breakfast idea.  The best part about this recipe is that you can make a big batch of them on the weekend, pop half of them in the fridge for the week and the other half in the freezer for the future!  Just reheat in the morning and you can eat it on the go.

Breakfast Egg Muffins
(from the book 'Family Feasts for $75 a week' by Mary Ostyn


1/2 pound sliced bacon, minced (can be omitted for a vegetarian version)
1/2 cup finely chopped onion
1 clove garlic, chopped
1/2 cup shredded raw veggies (carrot and / or zucchini work well.  Finely chopped broccoli would be good here too)
6 large eggs
1/2 c milk
1 c shredded cheddar cheese
1 c flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tea minced fresh parsley (optional; I usually don't have this on hand so I omit and they still taste great!)


1.  Preheat oven to 350.  Grease and flour a 12 cup muffin tin.  Set aside.
2. Fry bacon over medium heat until crispy.  Use a slotted spoon and remove bacon to paper towels to drain.  Remove half of bacon grease and discard.  Keep other half in the pan (or if making a vegetarian version, add a few tablespoons of olive oil to a pan over medium heat) and add onion and veggies.  Cook until the veggies are soft, 3 - 5 minutes.  Remove to a bowl to cool.
3.  In a large bowl, beat together eggs, milk and cheese.  Add flour, baking powder, salt, parsley, bacon and sauteed vegetables; stir together until just combined.
4.  Fill each muffin cup 3/4 full.  Bake until edges are brown and tops spring back when pressed, 20 - 25 minutes. 


This recipe also doubles terrifically!