The perfect quick vegetarian breakfast for those crazy school mornings. Also makes a great addition to the lunchbox!
Preparation:
To cook:
Level: Easy
Serves: 10
Ingredients
- 5 slices Thick Cut Bacon
- ⅓ cups Onion
- 1 cup chopped cabbage
- ⅓ cups Chopped white mushrooms
- ⅓ cups Milk (non-dairy if needed)
- 2 cups Frozen hash browns
- seven Eggs
- 1 cup Feta (optional)
Preparation
Preheat the oven to 350ºF.
Cook the bacon in a skillet until slightly crispy around the edges. You want it to still be a bit soft, as that translates better into the egg bite. Remove from heat and place on a cutting board. Reserve at least 1 tablespoon of bacon fat for cooking the vegetables. You can discard any excess.
Saute onion, kale and mushrooms in bacon grease over medium heat. Cook until softened, about 5-7 minutes. If they start to crisp or burn, lower the heat. Once they are cooked, remove from heat.
Cut the bacon into pieces. In a large mixing bowl, combine the bacon with the vegetables. Add milk and frozen hash browns to further cool the vegetables. Add the eggs and beat everything together. Add feta at this point if using.
Pour the mixture into a greased muffin pan about 3/4 full. I had about 10, but you could have more if your eggs were bigger, you used a few more ingredients, etc. The recipe is very forgiving, so don’t worry.
Bake for about 25 minutes or until the egg is set. Remove from the oven, let cool and enjoy.
