It’s been so fun having my #MuffinMonday series here on Kroll’s Korner this year! I have some many yummy muffin recipes up my sleeve for the rest of 2019 too! We like to keep things interesting with breakfast around here. It’s so easy to fall into the habit of having the same few breakfast favorites, but the variety of nutrients and versatility eggs provide makes breakfast fun! Did you know….Eggs are a universal food and an important part of cuisines around the globe. Every culture has its own recipes for egg dishes! Do you have some favorite go-to’s for quick and easy breakfasts? Here are some other healthy and easy breakfast ideas if you are stuck in a rut: Blueberry Quinoa Parfait, How to make a breakfast sweet potato, or this High Protein Quinoa Eggs Scramble!
Eggs Bacon Sun Dried Tomatoes Basil Red Onion Milk Cheese Salt & Pepper
Preheat the oven to 325° F. In a large bowl, crack 10 large eggs and whisk them together. Then, gather all of your other ingredients to mix in with the eggs. You’ll mix in cheese; I’ve tried cheddar & mozzarella in this recipe but you can also use other cheeses such as goat or feta. You’ll also mix in sun dried tomatoes, bacon crumbles, red onions, fresh basil, milk, salt and pepper. Spray a cupcake tin with non-stick cooking spray or line with silicone liners. Fill the cups 3/4 of the way with the egg mixture. Sprinkle with shredded Parmesan right before baking (optional but recommended) and bake for 20-25 minutes. Let cool for 5 minutes, then enjoy!
