April 7, 2015
Hey there, all my recipe-lovers! All my busy-bees who love a good, quick recipe! All my peeps! Speaking of, hope you all had a blessed Easter! 🙂
Today’s recipe is a breakfast recipe that Jordan and I love. It’s yet another Momma Davenport recipe that we’ve stolen and devoured! I first found a recipe similar to this on Pinterest a couple years ago, and had a love/hate relationship with it. You see…I guess I didn’t spray enough Pam in my muffin pan. Long story short, spray more Pam than you think it necessary! These little babies will pop right out- literally- if you do! If you don’t, then you lose a muffin pan. Though, once I watched Mary make these successfully and often, I decide to give them another shot. And when I did, Jordan and I were sold.
These are so EASY, DELICIOUS, and HEALTHY! Make them on Sunday evening and eat them for breakfast throughout the week! Pop them in the microwave as a midday snack and satisfy those hunger pangs. I’m kind of a protein freak, so these obviously fit my desire for some good, lasting protein. These babies are the real deal. Following is the recipe we follow and tweak to our liking (or what our fridge holds)! This specific recipe was made with turkey bacon, pepper jack cheese, & Haldeman green chile.
Egg Muffins
12 eggs
Splash of half & half or milk
Small can of green chile
1/2 cup of meat (bacon crumbles, canadian bacon, sausage)
About 1 cup or a handful of shredded cheese
Salt, pepper & whatever other seasonings you may like
Whip all ingredients together and fill each muffin cup to the rim. Bake for 20 minutes at 350 degree, and the recipe should make 12 servings. What you can also do is toast an English muffin, butter the slices and stick that egg goodness right in the middle. Give it a little (hard) smash and VIOLA!!
Again, you’re welcome! I’ll be enjoying these throughout this week! Hoping you all are finding some sort of blessing in these easy and quick recipes, because they make our lives to much easier!
Joys!
Lindsay
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