A Quick Breakfast! Perfect to make on your meal prep day and have a delicious breakfast for the week, ready in just 1 minute!
Mix in all the ingredients in a large mixing bowl, dump it in a cup cake pan and wahla (yes, that’s a word! I looked it up!), you have breakfast for the week! Couldn’t be easier. Feel free to experiment and add your own favorite ingredients like onion, bell pepers, etc. you just can’t mess this up!
Ingredients:
1 lb. ground sausage or bacon
1 – small chopped onion (optional)
1 – small green bell pepper (optional)
7 – large eggs
1/4 cup Pancake mix (this will help them rise and be fluffy!)
½ tsp – Salt
½ tsp – Pepper
1 – Cup Milk (can be canned milk as well – making this great for camping too)
2 cups – Grated Cheese (I like Cheddar, but pick your favorite!)
1 – 10 oz can of Rotel (if you want a little kick)
Instructions:
Preheat oven to 350 degrees.
If using Sausage (1 lb), cook the meat in a skillet and if you want your onions (1 small) and bell peppers (1) more tender, add them during the last couple of minutes, until meat is browned, if you use bacon (1 lb), cook the bacon completely and then chop it into small pieces.
While meat is cooking, in a large bowl;
1. combine the eggs (7), salt (1/2 tsp), pepper (1/2 tsp) and milk (1 cup) and thoroughly mix with a whisk.
2. add the pancake mix (1/4 cup), cooked meat and vegetables and can of Rotel (1-10oz) you want added and stir
with a spoon.
3. add the cheese (2 cups) and mix.
Spray a muffin pan with cooking spray and pour the mixture into them. This recipe will make about 6 of the large muffins, 12 of the regular size muffins or 24 of the mini muffins. Pictured here is the large muffins.
Cook as follows:
Mini – Cook for 10 minutes
Medium – Cook for about 12-15 minutes
Large – Cook for about 20 minutes
You can also use the recipe to cook a full quiche type dish, by pouring the mixture into a premade crust that you can buy at the store and cook for approximately 40-45 minutes. Until a knife comes out pretty clean…it won’t come out completely clean because of the cheese, but you will be able to tell that it’s not raw egg anymore.
Cool the muffins and place in an air tight container and put in the refrigerator. When ready to eat, put on a micro safe plate and cook for about 1 minute. These last easily a week in the fridge, however ours don’t last that long because we eat them all….So yummy!