Make-Ahead Breakfast Muffins

When it comes to holiday movies, “Home Alone” will always be my favorite of all time. Jeff even created a Filthy Animal Pizza for me in honor of this cinematic classic last year.

While I’m sure that plenty of families have a holiday season similar to that of the McAlisters, with a packed house full of TONS of out-of-town relatives, my experience is nothing like that.

We’re lucky enough to live within a few hours driving distance of all of our relatives, so the holidays are pretty quiet around our house (which is totally fine with me).

If your house is more like McAlisters, I’m sure you need some quick and easy ideas to feed all of those people! I created this make-ahead breakfast with you in mind.

If your guests rise and eat breakfast at different times, these Make-Ahead Breakfast Muffins are the perfect option for a brunch buffet. Another easy option: savory cottage cheese breakfast bowls.

These particular muffins are made with turkey bacon, mushrooms, kale and sundried tomatoes, but you can fill them with whatever you normally like in an omelette.

These muffins can be made in advance, and frozen for about a month. In less than a minute, the frozen muffins can be microwaved for a hot and tasty homemade breakfast!

It’s as simple as showing your guests where they are in the freezer, and pointing them to the microwave.

These muffins are also an idea for busy weekday mornings for your family throughout the year. Just don’t let The Wet Bandits have any, OK?

Yield: 10 muffins

Make-Ahead Breakfast Muffins

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Prep Time 20 minutes

Cook Time 18 minutes

Ingredients

• 4 slices turkey bacon, cut into 1/4-inch strips
• 8 cremini (baby bella) mushrooms, thinly sliced
• 1 cup packed chopped kale
• 2 tablespoons finely chopped sundried tomatoes
• 6 eggs
• 1/4 cup milk
• 1/4 cup Parmesan cheese
• 1/2 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• Pinch of nutmeg
• 2 tablespoons pumpkin seeds (optional)

Instructions

1. Preheat oven to 350 degrees F. In large skillet, cook bacon over medium heat 8 to 10 minutes or until crisp, stirring occasionally. Using slotted spoon, transfer bacon to medium bowl.
2. Add mushrooms to skillet and cook 3 to 4 minutes or until softened, stirring occasionally. Add kale and sundried tomatoes; cook 1 minute or until kale is slightly wilted. Add veggies to bowl with bacon; toss until everything is well combined.
3. Meanwhile, in large liquid measuring cup, whisk eggs until well beaten. Whisk in milk, cheese, basil, salt, pepper and nutmeg.
4. Spray 10 cups of a standard muffin pan with cooking spray. Divide veggie/bacon mixture between 10 cups; pour egg mixture evenly over veggie/bacon mixture. If desired, sprinkle pumpkin seeds over egg mixture. Transfer to oven and bake 18 to 20 minutes or until eggs are firm. Serve immediately, or transfer muffins to wire rack and let cool completely, then transfer to zip-top bags and refrigerate or freeze for later use. Muffins can be re-heated in microwave straight from refrigerator or freezer. Place on microwave-safe plate and microwave 30 to 45 seconds or until heated through.