Breakfast Sticks

Breakfast Sticks

Realized I hadn’t made one of my more popular recipes in quite some time this morning.  I resurrected this tasty ‘Top o’ the Morning’ treat today.  You can use the bottom of muffin cups for these (circle shape) or muffin-top pans (flatter shape) as well.  These are simply delicious!  Just the right amount of cheese to make them a bit creamy without it being overpowering.  Just the right amount of chopped vegetables to not dominate the flavor profile so the eggs still speak up.

These are suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.  Omit the cheese for Paleo adherence.  Below is a photo of the pan I used.  Although they still make it (BTW, it is rimmed in metal framing for support, which I really like), it is difficult to find on the internet.  You can make this recipe using muffin pans however.  I stumbled upon these two Chicago Bakeware pans at my local Tuesday Morning store several years ago and snatched them up. 🙂  Other companies make similar pans:

Bar Mold

This recipe garnered more Facebook fans than any all other recipes I have posted here.  Simply amazing!  Thanks to all my readers and fans for making the recipe go viral on its original 2015 posting.  When you try these, you’ll see why it went off the chart!  🙂    Capture


1 T. oil of choice

2 slices bacon, chopped

3 oz. breakfast sausage

2 large green onions, chopped

4 large eggs, beaten

1 oz. (¼ c.) shredded Monterrey Jack or Mozzarella cheese

DIRECTIONS:   Preheat oven to 350º.  Oil your muffin/pan slots with oil using a brush and set aside.  Beat the eggs with the shredded cheese in a medium mixing bowl and set aside.  Using a non-stick skillet, brown the bacon. Add the sausage crumbled, stirring and cooking until it is no longer pink.  Add onion and saute just until onion begins to cook/wilt.  Remove from heat and cool 1-2 minutes.  Add the meat mixture to the egg mixture and beat together well with a spoon.  Using a ¼c. measuring cup, scoop up ¼ c. of the mixture into each of 8 slots.  Pop into preheated 350º oven for about 15-20 minutes (ovens do vary) until just set and barely beginning to brown on tops.  Remove from pans/slot with a knife tip and serve at once.

NUTRITIONAL INFO:   Makes 8 Breakfast Sticks, each contains:

142.4 cals, 12.3g fat, 0.73g carbs, 0.16g fiber, 0.57g NET CARBS, 7.16g protein, 220 mg sodium


191 thoughts on “Breakfast Sticks

    1. I was just thinking the same thing. Of course I will need to buy one first but this recipe looks like something that would be great to make to have for meals on the go.

    2. Sure, but be sure it is “seasoned” and well greased. Yours will be thinner and brown more on the bottoms. May take less cooking time too.

  1. Why couldn’t you bake this in a 9×13 cake pan then cut them into bars? I occasionally succumb to the “We do because we can” disease from time to time. 😉

    1. Oh, there’s nothing special about my little bar pan, Mary. Go on and bake them in any pan and cut, as you say. Only this is a 4-egg recipe, so I’d use a 11 x 7 or an 8 x 8 pan unless you’re planning to double the recipe. 🙂

  2. Can use cupcake pan also when reheating in microwave use a wet paper towel over the eggs it will keep moisture in and not get so rubbery set one minute only .

    1. If you’re experienced cooking eggs in microwaves, I think it will work fine. I have had no luck with that so I use conventional cooking for eggs. So I just don’t know how long to suggest cooking. Watch them closely in whatever “pan” you use in the MW.

  3. Thank you for the recipe Peggy. Can’t wait to try it. The silicone pan I have only has 9 cavities instead of 12. Any advice on how to alter the recipe to fit?

      1. These sound great. Just wondering if they would reheat ok, like in the microwave. S days I need need a quick breakfast to eat on the run and this sounds perfect.

      2. Well, I know a lot of folks reheat eggs and SAY it’s OK. I personally don’t ever reheat eggs as I find them to seem rubbery when I do, particularly in the microwave. But that may just be me and my egg hangups. You might find it OK, so cool one totally and reheat it and see what you think about taste and texture. 🙂

      3. I live alone so I reheat eggs like this often and have never found it to be a problem.

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