Easy Breakfast Egg Muffins

Easy Breakfast Egg Muffins

Prep time

5 minutes

Cook time

15 minutes

Total time

20 minutes

Serves

3 people

Ingredients

3 slices of Wonder® Thin Sandwich bread

4 eggs

3 tbsp. of milk

1 tsp. of olive oil

½ cup of broccoli, finely chopped.

1 medium tomato, finely chopped.

1 medium onion, finely chopped.

3 slices of cooked and chopped bacon.

4 tbsp. of parmesan cheese, grated.

1 tbsp. of ground flax seed.

Salt & Pepper to taste

Feel free to use whatever you have in your fridge
(mushrooms, spinach, cheddar, ham, turkey, etc.)

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Instructions

1. Preheat the oven to 400°F.

2. Cut bread in half and press each slice into a muffin cup.
Follow this step until all 6 cups are lined with bread.

3. In a bowl, whisk eggs, milk, and olive oil until well mixed. Add all the chopped vegetables, bacon, cheese, salt, pepper and mix.

4. Pour the mixture evenly into all 6 muffins cups (leave an inch from the top).

5. Baked at 400°F for 12-15 minutes (keeping an eye to ensure it doesn’t burn).

6. The muffins will puff up, and fall a little as soon as you pull them out of the oven.

7. Serve warm with some fruit or store in fridge and re-heat when hungry.

THIN Sandwich White Bread 675g

Make This Recipe With

THIN Sandwich White Bread 675g

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