I’m a big fan of make ahead, compact breakfasts that I can just grab in the morning and eat on the road – see my post from a few days ago (“on-the-go breakfasts”) for some other ideas!
Egg muffins are a great savory to-go breakfast option because they’re easy to eat with one hand and can be made in SO many ways to keep them interesting.
This recipe is a good balanced way to start your day with fat and protein from the egg and bacon, and carbohydrates from the potato on the bottom. Not to mention they’re hearty and satisfying!
Recipe makes 12 muffins
- 2 small potatoes (roughly the diameter of the bottom of a muffin cup)
- 12 eggs
- 12 pieces bacon
- Salt, pepper, chives
- Set oven to 400F and line a baking sheet with parchment paper. Line bacon on sheet and bake for about 12 minutes (just until cooked through, but not crispy – you want it to be bendable).
- Lightly grease the bottom and sides of a 12-cup muffin pan.
- Wash, peel, and very thinly slice the potatoes with a mandolin slicer. Place 3-4 potato slices on the bottom of each muffin cup.
- Put one piece of bacon in each cup, lining it along the side in a circle.
- Add 1 egg into the center of each cup. Sprinkle with salt and pepper to taste. Add a little chives on top.
- Bake the muffin cups for 15-20 minutes or until the egg whites are set.
- Let cool for a little while in the muffin pan. Carefully remove (I like to use a small rubber spatula to loosen the sides and bottom) and serve warm. Enjoy!