Are you tired of eating the same old breakfast every morning? Look no further than egg muffins with bread! This recipe is not only delicious, but it’s also easy to make and customizable to your taste preferences. Plus, it’s a great way to use up any leftover bread you have lying around.
Ingredients
- 6 slices of bread
- 6 eggs
- 1/2 cup of milk
- 1/2 cup of shredded cheese
- 1/4 cup of chopped vegetables (such as spinach, peppers, or mushrooms)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with cooking spray.
- Cut the bread into small pieces and place them in the muffin tin.
- In a mixing bowl, whisk together the eggs, milk, cheese, vegetables, salt, and pepper.
- Pour the egg mixture over the bread in the muffin tin.
- Bake for 20-25 minutes, or until the egg muffins are cooked through.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information
Each egg muffin with bread contains approximately 150 calories, 10g of protein, 10g of fat, and 5g of carbohydrates.
Cooking Time
These egg muffins with bread take approximately 30 minutes to prepare and cook.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Cutting board
- Knife
Serving Suggestions
These egg muffins with bread can be served on their own or with a side of fruit or toast. They’re also great for meal prepping and can be stored in the fridge for up to a week.
Variations
Feel free to customize this recipe to your liking! You can add in different vegetables, meats, or spices to switch up the flavor. You can also use different types of bread, such as whole wheat or sourdough.
Substitutions
If you’re lactose intolerant or vegan, you can substitute the milk and cheese with non-dairy alternatives, such as almond milk and vegan cheese. You can also use tofu instead of eggs.
Storage
These egg muffins with bread can be stored in an airtight container in the fridge for up to a week. They can also be frozen for up to three months.
Tips
- Be sure to grease the muffin tin well to prevent the egg muffins from sticking.
- You can use a fork to poke a few holes in the bread before pouring the egg mixture over it to help it absorb better.
- If you’re using frozen vegetables, be sure to thaw them and drain any excess liquid before adding them to the egg mixture.
Notes
If you don’t have a muffin tin, you can make this recipe in a baking dish and cut it into squares once it’s cooked.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, these egg muffins with bread can be made ahead of time and stored in the fridge or freezer until ready to eat.
Can I use different types of bread?
Yes, feel free to use any type of bread you prefer!
Can I make this recipe without cheese?
Yes, you can omit the cheese or use a non-dairy alternative.
Looking for a savory twist on the classic egg muffin with bread recipe? Try adding bacon! This recipe is perfect for bacon lovers and is sure to satisfy your savory cravings.
Ingredients
- 6 slices of bread
- 6 eggs
- 1/2 cup of milk
- 1/2 cup of shredded cheddar cheese
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with cooking spray.
- Cut the bread into small pieces and place them in the muffin tin.
- In a mixing bowl, whisk together the eggs, milk, cheese, bacon, salt, and pepper.
- Pour the egg mixture over the bread in the muffin tin.
- Bake for 20-25 minutes, or until the egg muffins are cooked through.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information
Each egg muffin with bread and bacon contains approximately 200 calories, 13g of protein, 13g of fat, and 6g of carbohydrates.
Cooking Time
These egg muffins with bread and bacon take approximately 30 minutes to prepare and cook.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Cutting board
- Knife
Serving Suggestions
These egg muffins with bread and bacon can be served on their own or with a side of hash browns or fruit. They’re also great for meal prepping and can be stored in the fridge for up to a week.
Variations
Feel free to customize this recipe to your liking! You can add in different vegetables, such as spinach or peppers, to switch up the flavor. You can also use different types of cheese, such as pepper jack or feta.
Substitutions
If you’re vegetarian, you can omit the bacon or use a vegetarian bacon substitute. You can also use tofu instead of eggs.
Storage
These egg muffins with bread and bacon can be stored in an airtight container in the fridge for up to a week. They can also be frozen for up to three months.
Tips
- Be sure to grease the muffin tin well to prevent the egg muffins from sticking.
- If you’re using regular bacon, be sure to cook it before adding it to the egg mixture.
- If you’re using turkey bacon or a bacon substitute, you can add it directly to the egg mixture without cooking it first.
Notes
If you don’t have a muffin tin, you can make this recipe in a baking dish and cut it into squares once it’s cooked.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, these egg muffins with bread and bacon can be made ahead of time and stored in the fridge or freezer until ready to eat.
Can I use different types of cheese?
Yes, feel free to use any type of cheese you prefer!
Can I make this recipe without bacon?
Yes, you can omit the bacon or use a vegetarian bacon substitute.
Egg muffins with bread are one of my go-to breakfast recipes because they’re so easy to make and can be customized to my taste preferences. I love that I can use up any leftover bread or vegetables I have in my fridge and make a delicious and healthy breakfast in no time. The addition of bacon in the second recipe adds a savory twist that’s perfect for weekend brunch or a special occasion. I encourage everyone to try these recipes out for themselves and get creative with their own variations!