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: http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS.
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! 🙂
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”
I have a waffle stick pan that should so nicely for this recipe. Wilton I think.
Yes, that should work. I think you’ll like these, BettyLynn.
i’m sitting in a hotel room in the north of Thailand (for the winter months) and looking very longingly at the picture. I’m looking forward to making them when I get home. They don’t appeal to me for breakfast, but certainly do for supper. My only problem is to find something to make them in. It’s also a recipe that can be changed around a bit. Thanks! I’ll let you know what I think later.
I bet they’d work in those cast iron corn cob pans.
Yes, I thought of those, too. Mom used to have one of those pans.
Hi are they tasty at room temperature or cold? I want tot take them on a breakfast picnic.
Quite honestly, I’ve never eaten them any way but hot from the oven and slightly cooled down. I don’t care much for eggs cooled off. But remember, egg out of the fridge for any great length of time isn’t wise. I’d be inclined to chill in a cooler until at the picnic site and remove them from the cooler there and allow to come to air temp. Then eat/serve promptly.
I have made muffin pan eggs with mushrooms and bacon … These look great.my daughter just bought me a mini loaf pan from tastefully simple……it will work great…just fill it 1/2 way……and yes they freeze…then pop in microwave!! Thank you..
Hope you like them, Shelley! 🙂
Can these be made and then put in the freezer
Many do and say it works OK for THEM. That said, I do not like to freeze eggy items…….they get a little tough/rubbery for my liking.
Can they be frozen for the week??
I don’t, but people tell me they do just fine.
Luv the recipes !!!