If I had to pick between a sweet breakfast or a savory breakfast, savory would win every time. I also am trying to eat low-carb these days so anything full of veggies and protein also makes it to the top of my list. That is why I am so thrilled with this recipe called Bacon and Eggs in a muffin tin because they are deliciously savory and low-carb.
I got this recipe from a book I was asked to review called: Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts written by Matt Kadey.
This book is full of fun and creative recipes that are sweet, savory, kid friendly, great for breakfasts, lunches, dinner, snacks and parties. My kids and I loved looking at each and every recipe and we booked marked a bunch to try out like the:
• Baked Eggs in Prosciutto Cups
• Peach-Stuffed French Toast Bowls
• Spinach Dip Bowls
• Jalapeno Cheese Rolls
• Butternut Squash Souffles
These Bacon and Eggs Muffins became our first recipe. We ate them for breakfast over the weekend and everyone loved them. I have to make a double batch of them next time so I can save a few for a quick lunches over a salad when I am pressed for time during the week.
The muffins are full of bacon, mushrooms, arugula and tomatoes. They only took minutes to pull together and pop in the oven. I can't wait to try the rest of the fun recipes in this book.
Disclosure: I received a copy of the cookbook for a review. I was not compensated. All opinions are 100% my own.
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