Pork Breakfast Patty & Egg Muffin Cups | Wild Fork
Meal-prep breakfast made easy — mini egg muffins packed with crumbled Pork Breakfast Patties, ready to grab from the fridge or freezer all week long.
INGREDIENTS
8 large eggs
1/2 cup shredded cheddar cheese
2 tbsp diced bell pepper
Salt and pepper, to taste
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LET'S GET COOKING!
1) Preheat oven to 375°F and grease a 12-cup muffin tin.
2) Cook patties in a skillet 4-5 minutes per side, until internal temp reaches 165°F; crumble into small pieces.
3) Whisk eggs with salt and pepper.
4) Divide crumbled patty and diced bell pepper evenly among the muffin cups.
5) Pour egg mixture over each cup, filling about 3/4 full, and top with shredded cheddar.
6) Bake 18-20 minutes, until eggs are set. Cool slightly before removing from the tin. Refrigerate or freeze for grab-and-go mornings.