My daughter Maggie taught me this recipe. For a college student who doesn’t always wake up early enough to cook, these Quick Breakfast Eggs are perfect. It’s also great for large, busy families.
Quick Breakfast Eggs
One dozen large eggs
One half pound sausage or bacon. Cooked.
Chopped green onions
Chopped red peppers
Salt and pepper
Grease muffin pan with non-stick cooking spray.
In each cup put some sausage, onions, and peppers.
Sprinkle with cheese. I used Mexican blend. You can use cheddar, Swiss, feta, or whatever you have on hand.
Scramble eggs and season with salt and pepper. Slowly pour over veggie, meat, and cheese mixture.
Bake at 350 for 25-30 minutes.
Remove from pan while still warm. You can serve these hot or save for later.
To save for breakfast the next day, simply pop them in a ziplock bag and refrigerate. In the morning, grab one or two per person and heat in the toaster oven or microwave.
I made these Tex-Mex style. You could use bacon, mushrooms, spinach, and Swiss cheese for a different taste. Or even feta and spinach! Be creative.
Toast English muffins and make egg sandwiches for breakfast on the go!
Make two to three dozen on Sunday afternoon and you’ve got breakfast ready for the whole week!