With the busy months ahead, why not get your freezer stocked and ready! These Bacon and Egg Breakfast Muffins are delicious fresh out of the oven but freezer friendly as well. A great make ahead breakfast that fills you up on the go!
We are nearing the end of August and I don't know where it's disappeared. Like, what?
Back to school is soon and we're really not ready. Unlike so many of you, our back to school isn't until the 16th of September. Got to love the very lengthy Spanish summer holidays. But we really are trying our very best to adapt to those habits once again. Organization, meal planning, book hunting, minor (er, I mean panic mode) stress and all the rest of it. We're trying to mentally prepare ourselves for another year of the hamster wheel.
That being said, I do love fall. It's always been my favourite season. Well my favourite Canadian season. Here in Spain we kind of go from summer to less summer and bang, it's winter. So, as much we don't get to appreciate the notable seasonal change in September, we still get he change of feeling. The beaches become tolerable, parking spaces opens up, kids return to school and the routine of every day life slowly restores itself. Days start to shorten, and sometimes there's a chill at sundown. The menu is back on the cork board in the kitchen, alarms are set and stuff just gets done. All the feelings of our fall arrival.
But. we're not quite ready. We just need a little more time before I start polishing apples and shoes. Okay, I don't do either of those, but it sounds good.
So as a last ditch attempt to drag summer out even further, we're aiming to head off on a camping trip in just a few days. After vowing I was done with camping two years ago, here I am looking for bug spray.
So with camping on my mind right now, I'm starting to mentally meal plan for camping. I know, it must sound a bit Martha Stewart, but it's really not. I just like to have some idea how we'll survive in the wilderness. Wilderness aka southern European suburbia camping. Where mini markets, street lights, indoor toilets, hot water, wifi and even swimming pools are usually an essential! So a camping we shall go.
As for cooking al fresco, I feel like I've become a bit of a pro during the past few decades and months of dinners under the stars. There's not much I won't cook camping. In fact, I almost prefer it to cooking at home. Okay, maybe not. But there is something to be said for outdoor cooking and and eating.
I have an old post on the blog, Camp Food, where you can find some pretty good ideas for camping or any outdoor cooking for that matter.
But for now, let's take a look at these Bacon & Egg Breakfast Muffins. A great way to start any day!
Notes about the breakfast muffins:
These are freezer friendly! Which is why I think they are going to be a success for me around here this fall. I made them only a few days ago and both my teenagers loved them. So, a great make ahead breakfast for the freezer. Sometimes, cereal and toast can be a bit repetitive don't you think......hahaha.
Unlike most people, I don't have a microwave. I know, I know, what's wrong with me. So, I did it the old fashioned way in the oven. But put them in a microwave if you're up on technology.
As for making them, pretty straightforward.
As you will see in the recipe below, I used grated potatoes for the base and it worked perfect. Added something extra to these breakfast muffins. Make sure you wash the potatoes well and squeeze out all the excess water before frying them. Important! If not, they will go soggy. So don't skip this step.
You can use whatever cheese you prefer, I used cheddar as it was what I had. Swiss or Gouda would work really well also.
I used a medium muffin tray, but you could use large. Just keep in mind, they will be a little flatter.
They de deflate when they come out of the oven just as you would see a quiche do. Don't panic, this is normal.
Happy cooking friends and enjoy the last that summer has to offer.
Bacon and Egg Breakfast Muffins
Makes 12 / Prep time: 15 minutes / Cook time: 30 minutes
1/2 Onion, finely diced
5 strips bacon
4 oz Cheddar cheese, grated
3/4 Cup/180 ml cooking cream
Small bunch fresh chopped freshly chopped parsley
1 Teaspoon salt
1/2 Teaspoon fresh ground black pepper
1/2 Teaspoon paprika
1 Teaspoon olive oil
Preheat oven to 375 degrees F. Grease 12 medium muffin holders and set aside.
Peel, wash and grate the potato. Wash the grated potato and squeeze out excess water by putting it in a clean tea towel and squeezing the water out.
In a medium skillet set over medium to high heat, add the olive oil and onion. Sautee for about 5 minutes and add the grated potato. Give a really good stir and cook for about 8 minutes until the potatoes are pretty cooked and slightly golden. Remove from heat.
Cook the bacon until slightly crispy. Drain on paper towels and crumble or chop the bacon up.
In a large bowl, whisk the eggs. Add the cream and continue to whisk until smooth. Stir in salt, pepper, paprika and chopped parsley.
Place a tablespoon of the potato mixture in each muffin holder. Press it down. Sprinkle over the bacon and then the cheese. Pour over egg mixture. Repeat for all muffin holders.
Bake or about 15 minute or until golden and puffed.
Remove from oven and place tray on a wire rack to cool for about 5 minutes before removing.
Serve hot or warm.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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