Yes, I’m adding my own version to the many, many egg muffin recipes already out there because this recipe works so well, yet begs for adaptation and substitution. I used mushrooms and mustard greens in this instance, but really you could replace the mustard greens with anything dark and leafy (collard greens, kale, turnip greens, spinach) and the mushrooms with any vegetables that’s comparatively firm (diced bell peppers, carrot, sweet potatoes, celery). I like the combination of leafy and firm vegetables because they make for an interesting texture variation, but that’s simply a preference of my own.
Makes 12 muffins
- 2 Cups Mushrooms, chopped
- 1 Cup Mustard Greens, chopped
- 8 Eggs
- 12 Slices of Bacon
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tbs Coconut Oil or Bacon Fat
- Preheat the over to 375F.
- Heat the coconut oil or bacon fat in a skillet over medium heat. Add the chopped mushrooms, cook until they’re semi-soft and most of the moisture has been steamed away.
- Add the chopped mustard greens to the mushrooms, and heat to wilt.
- Once the mushrooms and greens are soft, transfer to a medium mixing bowl.
- Place the skillet back over medium heat, add the bacon slices and cook through (but not until crispy and brittle).
- While the bacon cooks, add the eggs, salt and black pepper to the mushrooms and greens, mix thoroughly until combined.
- Cool the bacon sufficiently to handle, then grease a muffin tin and insert a bacon strip into each of the twelve cups, curling around and overlapping the ends.
- Spoons the egg mixture into the center of the bacon circles, filling almost to the top (the eggs will rise slightly in the oven).
- Cook in the preheated over for 20 minutes, then cool for 10 minutes in the muffin tin.
- Coax the egg muffins out with a plastic spoon and enjoy warm!