Description
The perfect quick veggie breakfast for those crazy school mornings. Also makes a great lunchbox addition!
Ingredients
- 5 slices Thick Cut Bacon
- ⅓ cups Onion
- 1 cup Chopped Kale
- ⅓ cups Chopped White Mushrooms
- ⅓ cups Milk (non-dairy If Necessary)
- 2 cups Frozen Hashbrowns
- 7 Eggs
- 1 cup Feta (optional)
Preparation
Preheat oven to 350ºF.
Cook bacon in skillet until slightly crispy on edges. You want it to still be a bit soft, as it translates better in the egg bite. Remove from heat and place on cutting board. Reserve at least 1 tablespoon of bacon fat for veggie cooking. You can get rid of any excess.
Saute onion, kale, and mushroom in the bacon fat over medium heat. Cook until softened, about 5–7 minutes. If they start to crisp or burn, turn down the heat. Once they are cooked, remove from heat.
Chop bacon into bits. In a large mixing bowl, combine bacon with veggies. Add milk and frozen hash browns to further cool the veggies. Add eggs and then beat everything together. Add feta at this point if using.
Pour mixture into greased muffin tin about 3/4 full. I got about 10, but you may have more if your eggs were bigger, you used a bit more ingredients, etc. The recipe is very forgiving, so don’t sweat it.
Bake in oven for about 25 minutes or until egg is set. Remove from oven, let cool, and enjoy.
