She Strengthens

Rise and Shine with These Quick and Easy Breakfast Muffins

Are you tired of sacrificing breakfast for a few extra minutes of sleep? Do you wish you had a nutritious and delicious meal to grab on the go? Look no further! These make-ahead breakfast muffins are the perfect solution for busy mornings.

The Perfect Combination of Protein and Flavor

With the combination of crispy bacon, scrambled eggs, and shredded zucchini, these muffins pack a protein punch that will keep you fueled until lunchtime. And with the option to add shredded cheese, you can customize them to your taste.

A Simple Recipe for a Busy Schedule

To make these muffins, start by preheating your oven to 400 degrees. While the oven is heating up, cook six slices of bacon in a small frying pan until crispy. Remove the bacon from the pan and let it cool on a paper-towel-lined plate. Chop the cooled bacon into small pieces and set aside.

The Egg-cellent Base of the Muffin

In a medium bowl, beat nine eggs until they’re evenly combined. Add 1/4 cup of milk or water, salt, and pepper to taste. Stir the mixture well to combine. Then, add the chopped bacon, shredded zucchini, and shredded cheese (if using) to the egg mixture. Stir until all the ingredients are fully incorporated.

Assemble and Bake the Muffins

Liberally grease a muffin tin with oil or cooking spray. Pour the egg mixture into the muffin cups, filling them almost to the top. Bake the muffins for 25 to 30 minutes, or until they’re cooked through and lightly golden.

The Convenience of Make-Ahead Muffins

The best part about these muffins is that you can make them ahead of time and store them in the fridge for up to a week. Simply microwave a muffin for 30 seconds when you’re ready to eat it. With these muffins, you’ll never have to sacrifice breakfast for a few extra minutes of sleep again.