Did someone say brunch?!
So here in Columbus during the fall, FOOTBALL SEASON = LIFE. And when noon games are on the schedule…that equals BRUNCH! As if waking up to the promise of an early bloody mary isn’t good enough, I get to make this scrumptious little number with a side of avocado toast! And then I invite my friends over to scarf it down before heading to our fav tailgate spot.
Now I know thats only relevant to our little bubble here in Ohio, but this dish makes for a great brunch course for any friend or family gathering. These are seriously easy to make and take no time at all (which is great for us non-morning, snooze-button-pressing, messy-bun wearing, running-out-the-door-to-our-seriously-P.O.’d-uber-driver folk).
Now if you haven’t noticed yet, you likely will soon, but I try to sneak turmeric into everything I can. Like everything. This India-originated spice might be one of the world’s healthiest foods, and is likely the most researched as well. It has so many health benefits that it should definitely find its way into your pantry…and more importantly your food. Here we go: inflammation, skin health, diabetes, depression, pain, blood clots, cancers, toxicity and obesity. The studies around turmeric and its impact on the listed health benefits is truly amazing, and I would highly encourage further research for those who are interested.
But I digress…
These bacon and egg muffins will not disappoint, and are super nutritious for you as well! I made these the other morning before company came, and then let them sit in the oven on 150 degrees to keep them warm before putting them out. Pair them with some avocado toast, and you have yourself a full brunch! OR…these could easily be made at the beginning of the week and stored in the fridge for a quick morning breakfast.
I think you guys will love these and seriously excited for you to try! Also, if anyone is a spice fanatic, don’t be afraid to add more red hot in the egg mixture, sliced jalapeños or top with sriracha!
Bacon and Egg Muffins
- 12 eggs
- 1/4 cup red hot
- 1/4 cup milk unsweetened almond
- 2 cloves garlic
- 1 tsp turmeric
- 2 tbsp ground flax seed
- 1 cup fresh kale chopped
- 1/2 bell pepper (any color) chopped
- 4 pieces bacon cooked and chopped
- 3 green onions chopped
- Preheat oven to 375 degrees and grease muffin pan.
- Crack 12 eggs in a large mixing bowl and whisk together.
- Add milk, red hot, garlic, turmeric, ground flax seed, kale, pepper, and mix together. Add salt and pepper to taste.
- Pour egg mixture into muffin pan 3/4 full. Sprinkle cooked bacon and green onions on top before placing in oven.
- Bake for 15 min, let cool, and serve.