Meat Lovers Egg Muffins

Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep.

Meat Lovers Egg Muffins

I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs.

However, preparing a meal ahead, which is so popular nowadays and storing it in containers is not for me.

I tried really hard, however, my kids would eat it before my week would end so I gave up. Not everything, just the things that re the best in the box like grilled chicken or pasta.

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So I was cooking double meals. It was just not working for my family so well, that’s why I gave up.

Meat Lovers Egg Muffins

With that being said, I think it is a fantastic idea if you have two people or even three. It could be really a life saving when you meal prep.

Although from time to time I do make a big muffin tin of these and it saves me so much time in the morning.

I’d say these are fantastic even for an afternoon snack instead of that protein bar. Well, they are certainly better than sugary bars.

We are a meat-eating family so these beauties are always welcome on our table.

Meat Lovers Egg Muffins

Now, I showed you two versions; wrapped with bacon or with a ham slice. I like both versions, to be honest, that’s why I wanted to show you.

Hey, if you try making these delicious and easy Meat Lovers Egg Muffins tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Breakfast and Brunch

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BREAKFAST EGGS AND BEEF WRAP

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Meat Lovers Egg Muffins
Yield: Makes 12 Egg Muffins

Meat Lovers Egg Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

The easy and tasty recipe for Meat Lovers Egg Breakfast Muffins

Ingredients

  • 12 strips Bacon, + 2 slices for topping (use deli meat slices as an alternative)

Filling:

  • 1/4 pound Italian sausage
  • 1/4 pound ground beef
  • Pinch of salt, or to taste
  • Pinch of black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried parsley
  • 4-5 eggs, mixed
  • 2 oz cheese, shredded (any on hand works, I used mild cheddar)

Topping:

  • Fresh parsley for garnish, if desired
  • Bacon crumbles

Instructions

BACON OR DELI MEAT

  1. Bacon Version: Cook bacon halfway either in the air fryer, pan or oven. This way it will crisp up much better once baked in the oven. Take it out and place it on the kitchen paper towel or cookie rack to cool for a bit.
  2. Deli Meat Version: If you are using deli ham or similar deli meat you can skip this part. Just place slices into muffin tin cups and make a small hole on the bottom with a fork. Cook only a few slices of bacon for the topping.

FILLING

  1. Head up the skillet and saute the ground beef and Italian sausage (casing off if any) with salt, pepper, onion powder, and dried parsley.
  2. Cook at medium-high heat for 5-6 minutes or until the meat is no longer pink.
  3. Beat eggs very well. You do not need to season it cause it is quite salty already.

ASSEMBLY

Bacon Version:

  1. Place bacon inside of the muffin cups, then add filling in, a tablespoon or two depending on the size of your muffin tin cups.
  2. Add a bit of cheese on the top then pour eggs over it just under the edge of the muffin tin cups
  3. Add more cheese if desired.

Deli Meat Version:

  1. Place ham slices into the muffin cups then pierce bottoms with a fork.
  2. Add filling, cheese and pour beaten eggs over it.
  3. Add more cheese if desired.

BAKING:

  1. Bake egg muffins in preheated oven to 350°F for 12 to 15 minutes.
  2. Allow them to cool down for about 5 minutes then slide a spoon around the muffin cup and pop egg muffins out.
  3. Garnish or top them with chopped parsley and crispy bacon bits.
  4. They must be completely cooled down before placing them in the airtight container. They should be kept in the fridge and used within 3 days for the best taste.

Notes

If you are using ham, for example, as muffin cup holders, see pics, then crisp up some bacon on the side, crumble and use as a topping. I used aways one or two extra slices regardless because it tastes good with a bit of bacon on the top.



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