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.]

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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.

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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.

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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.

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

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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.

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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?

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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?

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

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[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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Let's be friends!

Stay up to date with our weekly newsletter. It’s all things fun with Annie.