The breakfast of muffin-shaped champions.

That title doesn’t work. Cause it sounds like a) I’m saying YOU are muffin-shaped and I would never accuse you of such a thing or b) I’m saying that I’M muffin-shaped and I would never admit that on the blog.

[So. With that being said, we press on.]

What it means is that I did a little breakfast experiment and I was totally thrilled about it. And the breakfast is shaped like a muffin. And I think you’re a champ. So that’s where the combo came from. I thought it would make more sense. Somehow to combine “breakfast,” “muffin,” and “champion” so you would know this would be a delicious recipe.

[I’ve over-explained at this point.]

Here’s what. I wanted to make a breakfast that was low in carbs, easy to eat on the run, and still awesome. So I figured that I could make little quiche kinda thingys.

[My ability to blog well seems to be spiraling downward. Let’s insert a picture.]


Here’s the turkey bacon. I know, Sophie would tan my pork-free hide for using this fake stuff, but I choose turkey bacon. I cooked it up in the oven.


Here’s the bacon, post cook. [And I think it is rude that you noticed IMMEDIATELY the missing piece of bacon and no, I don’t know what happened to it. Move along. Nothing to see here.]

So while the bacon cooked, I scrambled the eggs in a bowl. And then I chopped the bacon up. See, I had this picture in my mind of literally, mini-quiches. So I wanted tiny bacon for tiny quiche.


I gathered a handful of other ingredients, just cause I was home alone and when I’m cooking home alone I feel like I’m a big deal chef. [As evidenced by the “dry mustard”. Sheesh.] I went ahead and mixed the bacon and cheese into the egg mixture and added those other really important and fancy ingredients. Like salt.


So then I ladled the mixture into a greased muffin tin. And pretty quickly you’ll see the main flaw of this recipe.


See how Mr. Muffin Top Middle is LOADED with goodies and Mr. Muffin Bottom Left is eggy? Yeah. Lesson learned. Next time I make these [and I will because good gracious I loved them] I will portion out the bacon and cheese and then pour the egg mixture over it.

[I’m betting many of you already had that trick in your cooking skillz bag. Now it’s in mine, too.]

And by the way, I think each little muffin quiche [that would have been a good blog post title] needs a piece of bacon, crumbled, and one egg scrambled. Cheese to your liking. You, maybe a sprinkling. Me, maybe a cup. I like cheese.

I cooked them in the oven at 350 degrees for about 20 minutes, until a knife came out clean when I tested it.


As you can see, there was a bit of what one might call “EXPANSION!!” They came out okay, but for some reason, spraying the muffin tins didn’t allow these little puppies to come out clean. I don’t know why though. Do you?


But y’all. They were really good. I ate one immediately. Then bagged the rest for breakfast the next few mornings. How cute is that little baggy of breakfast?


But I do feel like I should warn you: apparently this breakfast of choice will give you a bad case of the crazy eye.


[Sigh. I have no shame or discretion when it comes to embarrassing pictures. Sometimes I wish I did.]

So I hope you try this recipe, throw in some of your favorite veggies or other meats, and let me know how it goes.

But don’t say I didn’t warn you about the crazy eye.

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