Bacon Egg Breakfast Board Muffins
Make ahead Bacon Egg Breakfast Board Muffins and refrigerate. Bake and serve hot the next day, on a delicious breakfast board with fruit and sweets!
Friends, are you hosting this weekend and looking for an easy breakfast to serve to your family or guests?
For breakfast, you’ll love this simple Bacon Egg Breakfast Board Muffins recipe. What I love about it is that it’s different than a traditional breakfast casserole (although I do love my Make Ahead Challah French Toast Casserole with Cranberries and Baked Berry Mascarpone Stuffed French Toast and Overnight Monte Cristo Breakfast Casserole).
Here’s more ideas, a Pancake Board [by The BakerMama] or a Waffle Board Dinner!
Egg Muffin Cups
A fun way to to celebrate breakfast this season is to make Egg Muffin Cups and then cover and place in the fridge overnight.
Right before company comes, add the sliced tomatoes, bake the egg muffins, assemble the board, and serve!
A delicious holiday breakfast board
Shauna Niequist reminds us that: “We live in a world that values us for how fast we go, how much we accomplish, how much life we can pack into one day. But it’s in the in-between spaces that our lives change, and that the real beauty lies.”
Which is why I love the holidays … they cause us to eventually slow down, and enjoy some lounging and chill moments over a delicious breakfast board.
Do you find you finally slow down around the 23rd, and for sure on the 24th and 25th?
What is a breakfast board?
Grab a giant wood board or platter or tray and fill it up with breakfast food, like these Bacon Egg Tomato Spinach Muffins, cinnamon rolls, and fresh fruit. (For this exact board, you can read more about it, here.)
Don’t forget the banana bread. Try my “tried and true” Sour Cream Banana Bread recipe – you won’t be disappointed! [This banana bread recipe is my top 3rd most popular recipe on RE!]
Serve the food with beverages and you have the perfect holiday breakfast.
How to make egg muffins
Prepare 12 regular size muffin cups and gently wrap a cooked piece of bacon around the middle.
Mix and pour in the egg mixture. Cover and chill overnight.
The next morning, add a tomato slice and bake to perfection!
Allow to cool for 5 minutes before serving. Loosen sides; remove cups.
Bacon Egg Breakfast Board Muffins
Serve on a breakfast board, planning to pull the cups from the oven about 10 minutes before serving.
Prepare the board with cinnamon rolls, fruit, and banana bread, and leave 1/3 of the space for the egg cups.
Remember when people came over for breakfast? I remember my parents hosting. Our breakfast table was done just right, the food was always great, and I remember my dad standing in the kitchen making waffles. Aunts, uncles, cousins or friends came into our home by the station wagon load to fill up on the first meal of the day, and share the morning light together. We started our day so special.
Unless it’s a holiday that forces us to slow down, we’re too busy now, from the second our antsy toes slap the ground in the morning to that moment when we fall like timber into bed.
Try these cups this weekend … don’t forget you can be adventurous in your cooking, and maybe swap out the spinach for kale, or the bacon for Canadian bacon or sausage! Mix up the cheese … maybe double or triple the recipe?
ENJOY!
Get the Recipe:
Bacon Egg Breakfast Board Muffins
Ingredients
- 12 precooked sliced bacon strips
- 9 eggs
- 1/3 cup milk
- 3/4 cup shredded white cheddar cheese
- Salt and ground black pepper
- 3 cups chopped fresh spinach
- 1/2 tsp. dried basil
- 4 Roma tomatoes, sliced
Instructions
- Prepare 12 regular size muffin cups with cooking spray (2 1/2-inch cups).
- Cook the pre-cooked bacon in the microwave on a paper towel, about 6 pieces at a time, for 30 seconds. You don’t want the bacon to be crisp.
- Wrap one slice of bacon around the inside of each muffin cup. In a large bowl, whisk together the eggs, milk, cheese, salt, pepper, spinach, and dried basil.
- Divide the egg mixture among the cups. Cover; chill overnight.
- Preheat oven to 375 degrees. Uncover the muffin cups and top with a thick slice of Roma tomato. Bake for 25 minutes or until eggs are puffy. Do not over-bake.
- Allow to cool for 5 minutes before serving. Loosen sides; remove cups.
- If preparing a breakfast board, plan to pull the cups from the oven about 10 minutes before serving.
- Prepare the board with cinnamon rolls, fruit, and banana bread, and leave 1/3 of the space for the egg cups.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
