Make Ahead: Eggs Bennie Breakfast Muffins

Another make ahead for quick breakfasts on the go that freeze wonderfully. Better still, the texture and flavor of the muffins will remind you of eggs benedict.

Ingredients

For muffins
Light cream cheese 1/2 Cup (8 tbs)
Lemon juice 1 Tablespoon , warm
Chicken stock 1 Tablespoon , warmed
Sour cream 1/2 Cup (8 tbs)
Cayenne pepper 1/8 Teaspoon
Lemon herb salt 1 Teaspoon , divided
Eggs 4 , lightly beaten
Flour 1 Cup (16 tbs)
Baking powder 1 Teaspoon
To cook bacon
Canadian back bacon 1/4 Cup (4 tbs) , diced
For cheesy egg filling
Extra virgin olive oil 1 Teaspoon
Eggs 6 Medium , lightly beaten
Green onion 1 , chopped
Grated sharp cheddar cheese 1/2 Cup (8 tbs)

Directions

GETTING READY

1. Cook diced bacon in extra virgin olive oil until slightly crispy and set aside.

2. Preheat oven to 400 degree F.

For Muffin:

3. In a large bowl, combine the cream cheese, lemon juice, and chicken stock. Whisk together until nice and smooth.

4. Add the sour cream, ½ teaspoon lemon herb salt and cayenne pepper.

5. Add the eggs, flour, another ½ teaspoon of lemon herb salt, and baking powder. Mix well and stir in cooked bacon.

6. Fill a well greased and floured non-stick muffin tin, with batter about 1/3 cup of measure.

7. Bake in a preheated oven for about 20 minutes or until they are golden brown on top and a toothpick when inserted into the center comes out clean.

8. Remove from oven and let cool on counter. Remove them from tin and cut each in half.

For Filling:

9. Add the onion to the eggs and scramble over medium in a large non stick skillet in olive oil.

10. When the eggs are just about cooked, add the cheese, let it melt in, and then remove from the heat just before they are completely done. They will continue to cook in the pan away from the heat but won't overcook. Scrambled eggs become runny when they're over cooked.

FINALIZING

11. Place a heaping tablespoon of the egg mixture onto one half of each muffin and top with the other half.

SERVING

12. Serve immediately or individually wrap and freeze.

TIPS

These reheat well in the microwave for a quick on the go breakfast.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 227Calories from Fat 106

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 577 mg24.04%

Total Carbohydrates 15 g5%

Dietary Fiber %

Sugars 2 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet