These are so cute but good and manly enough to get a stamp of approval from my pickiest brother. Eggs, yolks and all, are a super food. There are a few different ways to measure protein sources to see how much we can actually absorb and eggs always end up at the top. Plus they are full of important vitamins and fats, even the saturated fat in the yolks is needed in moderation to help internal functions.
Mini Breakfast Bacon Bites
Prep time
Cook time
Total time
Serves: 20-24 mini muffins
INGREDIENTS:
- 5 thick strips bacon
- 5 large eggs
- ¼ cup mushrooms, chopped finely
- 2 tablespoons white onion, minced
- 1 tablespoon bacon grease (keep once bacon is cooked)
- 1 dash each salt and pepper
DIRECTIONS:
- Preheat the oven to 350°. Heat a skillet over the stove on medium high heat then drop the bacon strips into the pan, beware of flying grease. Flip with tongs after a couple minutes and remove once preferred crispiness is reached. Place the bacon on paper towel to absorb the excess grease and to cool. Strain the bacon grease from the pan and set aside 1 tablespoon to keep. Once the grease is cooled enough to handle, use it to lightly grease the insides of a mini muffin tin, this keeps the eggs from sticking to the sides. Now, whip the eggs and add in the onion, mushrooms, salt and pepper. Once the bacon is cooled enough to handle, chop it into small pieces and add to the egg mixture. Stir well and pour into the mini muffin tin, about ¾ full. Bake for 15 minutes and serve warm. The mixture can be made in advance and refrigerated until ready to cook, and once cooked the mini muffins can be refrigerated and reheated.
