With such a large family to feed, I feel like I’m always searching ads and shopping for groceries. This is true even more so now that school is back in session. I have to make sure that we have things for the kids to eat in the morning, stuff to pack in their lunches and of course dinners for the entire family. It’s a never ending cycle, but luckily I have a Pick ‘n Save store right down the road to help save me time, money and what’s left of my sanity.
Big Bro and I stopped there last week to get some things that were on sale and I thought I’d pick up some things for breakfast. He just started high school this year and got stuck with the last lunch hour, which is after noon! He leaves the house at 6:30, so that’s a 6 hour wait for lunch. I think it’s just insane, but it’s not like I can change the school’s schedules around to my preference! So instead, I make sure that my boys eat a well rounded breakfast before heading off for the day.
They’re growing boys, so cereal just doesn’t always cut it and there’s not really time to spend an hour making them breakfast. Then I remembered the breakfast muffins that I’d made over the summer and realized that they would be perfect for weekday breakfasts! So we grabbed some bacon (near the lunch meat), Simply Potatoes, eggs and cheese. I love using Simply Potatoes because they’re fresh, refrigerated right above the eggs, as opposed to the frozen hash browns.
Now this recipe is really simple, something that the kids could even help with. The Cheesy Bacon Breakfast Muffins turned out absolutely delicious too, but aside from the taste, the best part is that this recipe makes 24 muffins and you can freeze them. The kids just take one or a few out (depending on how hungry they are) each day, pop them in the microwave for a minute and have an instant homemade breakfast that will keep them full until lunchtime.
I started off by cooking the bacon all the way through, then chopping into bite size pieces. I also pre-cooked the hash browns a little, just so that I knew they’d be completely done. To pre-cook the hash browns, melt 2 tablespoons of butter in a large skillet, add the hash browns and cook for about 4 minutes on each side, just so that they’re very lightly browned.
What you’ll need:
- 1 lb Roundy’s Bacon, cooked and chooped
- 1 bag Simply Potatoes Hash Browns, lightly browned
- 4 oz Roundy’s Double Cheddar Shredded Cheese
- 12 Roundy’s Eggs
- non-stick cooking spray
Step 1 – Preheat oven to 350 degrees. Crack 12 eggs into a large bowl, then scramble until everything is the same texture. Add chopped bacon, browned hash browns and cheese. Stir well.
Step 2 – Spray 24 muffin tins with non-stick cooking spray. You’ll want to make sure your muffin pans are non-stick too because otherwise you’ll have to use a knife to get the muffins out – like I did! Fill each tin 3/4 of the way with your mixture, then place in the oven.
Step 3 – Bake for 12 minutes (give or take a few minutes depending on your oven), remove from oven, stick a toothpick in and if it comes out clean, the muffins are done. Set on baking rack to cool for 5 minutes, then remove muffins from baking tins. You can eat them right away, or let cool completely and stick them in an airtight freezer container to freeze for later.
If you freeze them, to re-heat, just take as many as you want out of the freezer and heat them for about 1 minute.
My family absolutely loved the Cheesy Bacon Breakfast Muffins and the kids requested that we keep these on hand all the time. Next time, I’m just going to triple or quadruple the recipe so they’ll last even longer. With 7 people in our house, 24 muffins would literally be one breakfast if we ate them all right away!
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