As much as I would love to have bacon and eggs every morning instead of my granola bar or 6 cups of coffee (oops), it just isn’t going to happen. So I created and failed and created and failed and finally found the perfect solution – hearty breakfast muffins.
These aren’t just any breakfast muffins. These are Fenugreek Power Breakfast Muffins. Fenugreek is largely known for its health benefits regarding blood sugar as well as a wide array of digestive tract benefits. So not only do you feel good about adding these to a hearty breakfast muffin but also they tend to smell like maple syrup which goes perfectly with eggs and bacon. Am I right?
If you like variety or are discouraged by the calorie and fat count feel free to substitute the cooked bacon for your favorite ground turkey or add sautéed veggies instead. Either way you decide, you are guaranteed to take the stress and guess out of “what’s for breakfast” each day.
- 1 pound bacon, cooked and chopped
- 8 eggs
- 2 c flour
- 1 teaspoon crushed ground Fenugreek Seed
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 cup half and half
- 1/2 cup oil (extra virgin olive oil or vegetable oil)
- 1/2 cup sharp cheddar cheese
- Prep Time: 25 minutes
- Cook Time: 13 minutes
Total Time: 38 minutes
Yield: Approx 1 dozen muffins
Preheat oven to 400 degrees fahrenheit.
In the meantime whisk 6 of the eggs in a large mixing bowl and add the chopped bacon bits.
Heat a medium sized skillet and add the egg and bacon mixture. Cook until eggs are done throughout (no liquid left).
Remove the eggs from heat.
In one medium size bowl mix the fenugreek powder, flour, sugar, baking powder, and salt. Set aside.
In another medium sized mixing bowl, mix the remaining 2 eggs, half and half, and vegetable oil and then mix them with the dry ingredient combination of fenugreek powder, flour, salt, baking powder, and sugar.
Combine the cooked eggs with the new uncooked dough mixture with a large spoon or table top mixer.
Lastly, line a muffing or cupcake tin with paper liners or grease thoroughly. Then fill each liner1/2 to 3/4 full of the new mixture.
Bake approximately 10 minutes, then top each muffin with cheddar cheese shreds and allow to cook for about 3 more minutes or until toothpick test is clear.
Allow to cool and then remove from the muffin tins.
These easy breakfast muffins can be served plain or with butter.
Store in a plastic zip close bag for up to a week or freeze in an airtight freezer bag for up to 3 months. For freezer storage simply reheat in the microwave on high for approximately 45 seconds or until heated throughout muffins.