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Breakfast Muffins

August 4, 2014

These are the best for all those on the go mornings off to work or whathaveyou. Don't keep skipping breakfast when you can make a nice batch of these! Separate them into tupperware containers or little plastic bags to go for every morning. Go through your day without having to starve your body of the nutrients and wholesome foods it needs. I make different combinations of these in my cupcake maker but making them in the oven is just as good! They are creamy, juicy, and extra savory without any salt at all.

 

 

While I was away for international business travels, Marylex ate these for breakfast. She tends to take on extra shifts, if I'm not home and wake up earlier on some days being lazy not wanting to eat breakfast so I made her these delicious little Breakfast Muffins. Our bodies need breakfast! It gets the whole body and metabolism going for the whole rest of the day and breakfast is key to getting this whole things started. These were easy to make and I made 2 batches within 30 minutes! Too easy to knock it before you even get to try it.

 

 

With the sweet and savory taste of bacon, creamy and melty goat cheese, crunch of the fresh chives and herbs mixed into the eggs is just to die for. The bottom of the Breakfast Muffins actually get nice and crispy like a little muffin. As you bite into it, you get a juicy bite into a party in your mouth full of intense flavor. I love starting the morning with tons of color and flavor. For me, this is a great way to it even on the lazy days when working from home just not wanting to cook or blog. This is the perfect way to get out of bed and get the juices flowing.

 

XO


 

Breakfast Muffins

 

Breakfast Muffins actually get nice and crispy like a little muffin. As you bite into it, you get a juicy bite into a party in your mouth full of intense flavor.

 

 

 

 

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 5

 

 

 

 

Ingredients

 

Instructions

  1. Preheat oven to 350° F.

  2. Dice bacon. Chop chives.

  3. In a large bowl, whisk together all of the ingredients.

  4. Spray muffin pan with coconut oil. Fill each ¾ of the way with the egg mixture. Bake for 15 minutes.

  5. Remove from oven. Allow to cool.

  6. Store or serve.

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