Bacon Egg Breakfast Muffins

Easy grab and go breakfasts are these Bacon Egg Breakfast Muffins! These sweet-savory muffins freeze deliciously – and then microwave in seconds.

Disclosure: The American Egg Board compensated me to share my thoughts about the nutrition of eggs. Opinions expressed are my own – especially the one about how I adore eggs!

If there ever was a magical muffin – to be adored by both moms and dietitians – this is it.

This dietitian loves them because they contain every component of a healthy breakfast: Protein, whole grains and fruit:

• High-quality protein – thanks to six eggs in a recipe that yields 12 muffins
• Whole grain goodness of oatmeal
• Applesauce and golden raisins provide natural sweetness and  antioxidants

This mom loves the muffins because they are:

• Low in added sugar: Only 1 1/2 tablespoons. (I used honey since it helps the muffins turn a golden brown better than white sugar.)
• Cheesy goodness and a sprinkling of bacon provides a little more assurance that my kids WILL eat their breakfast.
• They even taste better cool – instead of hot-out-of-the-oven. So when made ahead of time, they’re perfect to just plop on a plate during the morning rush.

And thus, they are your magical solution for back-to-school breakfasts!

That’s right, with two kids in school this year (and two heads of hair to braid!) I’m already trying to plan ways to streamline the morning rush.  Here are a few other tips for delicious make-it-the-night-before breakfast options:

• Scrambled egg cups, fruit & whole grain toast: Prep this coffee cup scramble and place in the fridge overnight. In the morning, just microwave.
• Hardboiled egg & GORP trail mix: Hard boil and PEEL eggs; place whole grain cereal and dried fruit in a plastic zip-top bag. In the morning, just grab-and-go.
• Bacon & Egg Breakfast Muffins & fruit: Make these muffins (which are adapted from here.) In the morning pour a glass of 100% juice, milk or tea.

Why focus on three egg-cellent breakfast options? Apparently, like this mom, most moms think eggs are one of the very best options for breakfast, according to a recent survey. Packed with protein eggs help keep kids (and adults) full until lunch; plus they’re rich in bone-building vitamin D. Eggs also contain choline for brain health. And don’t forget lutein for eye health. That’s a lot of nutrition packed into an egg  – that sells for only about 16-cents a piece.

Bacon & Egg Breakfast Muffins

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• Author: Serena Ball
• Yield: 12 muffins 1x

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Description

Easy grab and go breakfasts are these Bacon Egg Breakfast Muffins! These sweet-savory muffins freeze deliciously – and then microwave in seconds.

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Ingredients

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• 1 cup white whole wheat (or all-purpose) flour
• 1/2 cup quick-cooking oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 6 large eggs
• 1/4 cup applesauce
• 1 1/2 tablespoon honey
• 1/2 cup shredded Cheddar cheese (2 oz.)
• 1/4 cup finely-chopped crisp-cooked bacon
• 1/3 cup golden (or regular) raisins

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Instructions

1. Preheat oven to 375°F.
2. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.
3. Beat eggs, applesauce, honey in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley.
4. Spoon evenly into 12 greased 3-inch muffin cups. Bake until tops are lightly browned and spring back when tapped with finger, 15 to 20 minutes.

Have you started planning your back to school routine yet? What are you doing to streamline breakfast?