Tailgate Touchdown: Munchilicious Muffins With Bacon!
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Forget your usual, sugary breakfast muffins and go with this healthier option instead! It’s like an omelette you can eat on the go!
I usually make a large batch of these, early Monday morning, and then just store them in the refrigerator so that everyone in the family can grab one when they need a quick snack. Sometime half week I make another batch with different fillings – this recipe really has made my weekdays a lot easier!
Ingredients
3 tablespoons of coconut oil
1 cup of mushrooms
1 cup of spinach
4 pieces of cooked bacon
2 bunches of chives
6 Eggland’s eggs
¼ cup onion
Instructions:
Preheat oven to 350F Degrees.
Heat up skillet with 1 tsp of coconut oil.
Chop cooked bacon.
Chop onion finely.
Chop mushrooms.
Sautee onions and mushrooms until brown in skillet.
Lightly baste muffin tin with coconut oil.
Scramble eggs in a bowl.
Add chopped Chives, bacon, mushrooms and onions.
Add Salt and pepper to taste.
Place mixture into muffin tins.
Bake for 15-20 min.
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Quick tip: Add different fillings to each one, and everyone will get their favorite!