Another post that I have included as a snack but can be enjoyed as a meal too- Breakfast Muffins. These have been a work in progress for me for a while, so I have multiple variations to share. I love these because they can be prepared in advance and then reheated as needed- great for mornings where you are feeling less than energetic!
The originals came from Laura at Domestic Sluttery, as a great gluten free breakfast. I made half with bacon and half with bread as the cups, put mushrooms fried with garlic in the centre and then poured beaten eggs and finished with chives. They were great! And easy to use with frozen chopped mushrooms too. Since these, I have altered and tweaked the recipe to make my own variations and adaptations as you will see below. |
These are what I think are the ultimate breakfast muffin. Using bread to line muffin tins, put cooked chopped bacon, garlic and mushroom inside, pour over plenty of beaten egg until no more will be absorbed and then into the oven. About 5 mins before they come out, add grated cheese and top with breadcrumbs. PERFECT and very very moorish. You eat about 2, so I work it out as about 1 slice of bacon, 1 slice of bread, 1 handful of mushrooms, 1/2 a clove of garlic and 2 eggs per person. |
We got thinking- could these be made into a loaf- for easier transportation for a picnic or early morning breakfast on the go. So that led me to my next experiment:
This was done exactly the same, minus the cheese and breadcrumbs but in a loaf tin instead. Which made a rather nice loaf. This was great and could be reheated in the microwave or in the oven as and when people were hungry. The ends were a bit carb heavy but when you are a carbivore- who cares?
My hubby doesn't like eating much store bought bread and prefers to make his own so that led to our final experiment of using our own bread and cooking with the ingredients inside. We made two as we had a veggie staying with us. Simply, make a dough and then place the ingredients inside before cooking.
My hubby doesn't like eating much store bought bread and prefers to make his own so that led to our final experiment of using our own bread and cooking with the ingredients inside. We made two as we had a veggie staying with us. Simply, make a dough and then place the ingredients inside before cooking.
These were made the night before and then sliced up and reheated in the oven before serving. As you can see, most of the ingredients sunk to the very bottom, but with a little bit of butter on the breaded bit, this wasn't a problem!
With so many variations, I hope that you find one that you enjoy! Also, let me know if you experiment with the ingredients at all- we tried to add sun dried tomatoes, but found that they were wasted and couldn't be tasted.