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mini egg muffins with bacon and kale

Posted on April 22nd, 2012  |  6 Comments

You ever wake up on Monday morning totally not ready for Monday morning?

I got you covered.

On Sunday!

In an effort to grow up getting things a tad more organized in my life, I’ve started planning meals.

Yes, planning.

I say/write that with such strain/italics because I used to avoid planning things like the plague. Like the youre-gonna-be-too-much-like-a-grown-up-dont-you-dare plague, that I actually unplanned things. I swear.

And by the way, remember those “You have to TRY to fail posters in middle school?” They didn’t lie.

And I ain’t lying ’bout this.

It feels good to plan ahead.

Life has enough curb balls, not Hunger Game curb balls, but curb balls nonetheless, let’s at least get breakfast figured out.

Look no further. I’ll sponsor you. (Did I mention I loved Hunger Games!)


Have you seen Hunger Games, what did you think?

mini egg muffins

by lafig

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients (4-6 servings)

  • 8 eggs
  • 2-3 Tbsp half and half
  • 2 strips thick cut bacon
  • 1 c. chopped red bell pepper
  • 2-4 kale leaves, chopped
  • 2-3 green onions, chopped
  • 1/8-1/4 tsp sea salt
  • pinch red pepper flakes
  • pinch sweet paprika
  • Parmesan cheese sprinkle atop each muffin prior to baking (optional)


Start by preheating the oven to 350 degrees F.

Heat a medium skillet over medium high heat and add the chopped bacon. Saute for 5-10 minutes until brown and crispy. Remove from pan, avoiding the grease, to a paper towel or cloth lined dish to drain the excess fat.

Drain the bacon grease to a heat -proof bowl to cool, then throw away, reserve the skillet.

In the bacon greased skillet add the bell pepper and onion, sauté for 3-5 minutes, remove from heat and set aside to cool (draining the bacon grease as much as possible.)

In a medium bowl add the eggs, salt and half and half. Mix to combine with a whisk.

Next, add the pepper, onions and bacon, mix to combine.

Prep a mini muffin/regular muffin/large sauté pan with non stick spray or butter/oil so the eggs don’t stick.

Pour the egg mixture into the muffin wells/sauté pan. (I found a bowl with a pouring spout to work the best.) Top with Parmesan cheese and bake for 15 minutes in mini muffin pans, 5-10 minutes more with other bakeware.

Enjoy with crusty bread, fresh berries on the side… on the go.. in the car…. or at the table. :)

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6 Responses

  1. donna b says:

    The photos totally do it for me! and I don’t really wanna grow up either…Look forward to trying these delish lookin morsels, Thank you!

  2. Justin says:

    Hi I am new to your site and am loving it your presentation is awesome and look forward to trying the mini egg muffins! I see the recipe calls for Kale but, in the instructions it doesnt say how to add it to recipe. Do you saute it with the pepper and onions and add it to the egg mix with the bacon, pepper and onions? Thanks !

    • talkingkadmin says:

      Hi Justin, glad to have you stop by! I actually didn’t cook the kale, just chopped it up and added to the egg mixture- but feel free to sauté it with the onions and such, that sounds great!

  3. Justin says:

    Outstanding! I am going to try this out tomorrow morning! Thanks so much!

  4. Truc says:

    Great recipe! Curious though, do you mean curve ball?

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