Bacon Mushroom Egg Muffins for Office Lunch

by on January 20th, 2014
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bacon mushroom egg muffins for work lunch

Long weekends always have me dreaming of all the extra stuff I’ll get done on that extra day off. Rarely does reality actually meet my expectations! Today I am pleased to say however that I spent the entire day in my pajamas rearranging kitchen cabinets and catching up on laundry. You see for me staying in my pajamas is a rare occurrence that I don’t often get to enjoy! Bet you thought I was pleased about the cabinets and laundry lol? Well maybe that too!

So with all my “extra” time I decided to make a batch of gluten-free, bacon-mushroom egg muffins. I had leftover mushrooms (purchased for homemade beef stew) and I had leftover bacon (purchased for bacon cabbage stir-fry) so that determined the kind of egg muffins that I would make. I call these egg muffins as opposed to frittata or quiche since I don’t make a crust nor do I add flour to my egg mixture. That makes these easily gluten-free. I must confess when I am cooking for my family I often don’t measure my ingredients. I am the queen of eyeballing and adjusting recipes to fit what I have or what i think my family will like better. While this does categorize me as a heck of a home cook, it does make me a poor food blogger ;) ! Good thing I am not in it for the money!

So here are the general unmeasured instructions for bacon-mushroom egg muffins…

In your frying pan cook up onions, mushroom and sliced bacon for your egg muffin filling (spinach would be an excellent addition if I had it on hand). The more muffins you plan on making, the more filling mixture you should make. Divide your cooked filling by placing a couple spoonfuls in each cup of your muffin tin (spray muffin tin with cooking spray first). Top each muffin cup with shredded sharp white cheddar cheese (or your favorite cheese). In a bowl beat your eggs with milk. As a general rule of thumb you will need one egg for each muffin you plan to make. Season with salt, pepper, garlic powder and parsley. Pour the egg mixture over each muffin cup until filled to the top. Bake your muffins at 350 degrees until the egg muffins rise and are firm to the touch. They will sink upon cooling.

Served in an Easylunchboxes container, this lunch contains:

  • 3 bacon-mushroom egg muffins (pack when cooled completely)
  • 1 strawberry
  • Sliced Cara Cara Oranges
  • Gluten-free pretzel sticks and Snap Pea Crisps

Sincerely,
Deb

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Categories: Easylunchboxes, Gluten-Free, Grown-up Lunch, Work Lunch

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