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Mini Egg Muffin Bread Bowls are a delightful and versatile dish that can serve as the perfect breakfast or brunch option. These bite-sized creations combine the hearty goodness of bread with the rich, creamy texture of eggs, making them not only convenient but also satisfying. Imagine fluffy eggs mixed with gooey cheese and vibrant vegetables, all nestled inside a warm, toasty bread bowl. This dish is not just about taste; it also offers convenience for busy mornings or casual gatherings, allowing you to prepare a batch in advance and enjoy them throughout the week.

Mini Egg Muffin Bread Bowls

Discover the joy of Mini Egg Muffin Bread Bowls, a perfect breakfast or brunch dish that combines fluffy eggs, rich cheese, and vibrant vegetables all nestled in a warm, toasty bread bowl. This versatile recipe allows you to customize ingredients to suit your tastes, whether you prefer classic spinach and feta or bold sun-dried tomatoes and goat cheese. Simple to prepare in advance, these delightful bites are not only convenient for busy mornings but also ideal for casual gatherings. Enjoy a wholesome, flavorful meal that is sure to impress!
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Ingredients
  

6 large eggs

1/2 cup milk

1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)

1 cup diced vegetables (bell peppers, spinach, onions, or any mix you prefer)

1/2 cup cooked and crumbled bacon or sausage (optional)

Salt and pepper to taste

1 tsp garlic powder

1 tsp onion powder

1 package of pre-made biscuit dough (8 count)

Cooking spray or oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Stir in the shredded cheese, diced vegetables, and cooked meat (if using) until evenly combined.

      Prepare the Muffin Tin: Lightly grease a standard muffin tin with cooking spray or oil.

        Shape the Biscuit Dough: Open the can of biscuit dough and separate it into 8 pieces. Flatten each biscuit into a disc shape and gently press it into each muffin cup, making sure to form a small bowl.

          Fill the Bowls: Carefully ladle the egg mixture into each biscuit bowl, filling it just to the top without overflowing.

            Bake: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until the egg is set and the biscuit edges are golden brown.

              Cool and Serve: Once baked, remove the muffin tin from the oven and allow the mini egg muffin bread bowls to cool for a few minutes before gently removing them from the tin. Serve warm and enjoy!

                Prep Time, Total Time, Servings:

                  15 minutes | 35 minutes | 8 servings