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Bacon and Egg Muffins copy

Bacon & Egg Muffins

SERVES 4

INTRODUCTION:

This is an easy breakfast that everyone adores. It looks like it was tons of trouble to make but it’s a cinch.  Yummy with shredded Swiss cheese and you can substitute sautéed spinach for the bacon. Sad, but you can.

INGREDIENTS:

4 6-inch flour tortillas

4 teaspoons canna-butter, melted

4 bacon strips, cooked and chopped

4 large eggs, room temperature

1 cup shredded cheddar

Salt and pepper

DIRECTIONS:

  1. Heat the oven to 340° F.
  2. Press the flour tortillas into four depressions in a muffin tin.Brush with the canna-butter.
  3. Take ¾ of the cheese and divide between the tortillas. Top with chopped bacon. Carefully break eggs and place in each tortilla.
  4. Top with the remaining cheese. Sprinkle with the salt and pepper.
  5. Bake the eggs until set, about 10 minutes.

CHEF’S NOTES:

If the tortillas seem brittle heat them in the microwave for 10 seconds to soften them.  If you don’t have time to let the eggs come to room temperature, place them in a bowl of tepid water for 20 minutes.

 

Recipe provided by the amazing Laurie Wolf.

 

Please take notice that canna-butter and canna-oil are infused with cannabis and may be illegal in the state or country of your residence. If so, please substitute a high quality, non-infused butter or olive oil. If you are interested in purchasing Laurie’s products to make your own canna-butter or canna-oil, visit her website store here.