This is a breakfast and brunch favorite at our house. These muffins can be made with just about any ingredients you like. Today I am using bacon, cheddar, tomato, and roasted green chillis that I happen to have left over from another recipe. One of the best features of this recipe is that it can be made for 50 people as easily as 4. I am using muffin cups becaus they make for a nice serving, and kids will eat anything out of a muffin cup. A casserole dish works easily as well. This is one of my favorite easy breakfast meals that I hope you will enjoy as much as I do.
1/2 cup diced tomato seeded
1/4 cup diced green cillis seeds removed, if you like it spicier leave some
1/2 cup chopped crispy bacon
5 eggs, or 1 1/2 cups egg whites
1/2 tsp. salt
1/4 tsp. coarse black pepper
Combine all ingredients, mix well. Pour about 1/3 cup into each regular sized muffin cup in tin. Pre-heat oven to 375 degrees and back for 20-25 minutes and the eggs have puffed up nicely and are golden brown on top. This recipe makes 8 egg muffins. When I am using a casserole dish I like to cut the edges off several slices of plain white bread, roll them flat with a rolling pin, and place them in the bottom of a buttered casserole dish. This creates a nice golden brown tasty base for the casserole. I like to serve these with fresh biscuits.
I have made these with just about every combination of ingredients. Many different cheeses, broccoli, asparagus, and so many other things. Feel free to be creative and have fun with these. I certainly do.