I wanted to have an easy breakfast that I could just pop in the microwave, with a minimum of cleanup.
What I came up with are these easy mini egg muffins that go from freezer to table with only 90 seconds in the microwave.
This makes 18 breakfasts
1 dozen jumbo eggs
1 small yellow onion
1 package of bacon bits
1/2 package of shredded cheese (I like a combination of swiss and gruyere)
2 non-stick muffin tins (cupcake size)
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Step 1: Assemble Your Ingredients
Gather your supplies and preheat the oven to 400 degrees F (205 degrees C)
Chop the onions and shred the cheese (I bought pre-shredded)
Step 2: Mix the Eggs
Break the eggs into a bowl
Add spices (I use black pepper and a spice blend from a popular mail-order spice company)
Whip the eggs
Add the chopped onions
Whip the eggs some more
Step 3: Fill the Muffin Tins
Spray the cups you will be using with cooking spray (only spray 18 cups, keeps cleanup easier)
Divide the bacon bits evenly among the 18 cups
Add the egg mix to the 18 cups (fill only halfway at first, then evenly distribute the remaining egg)
Sprinkle a generous amount of cheese onto each cup
Step 4: Bake!
Put the tins into the preheated oven
Bake for 16 minutes, then check for doneness (add time in 2 minute increments if they aren't done to your liking)
Allow to cool for 10 minutes, then use a knife to pop the egg muffins out of the tin
Bag them into a freezer-type storage bag
Step 5: Enjoy!
Pop one onto a plate, then microwave for 90 seconds
Dash out the door to catch your bus (or whatever)