These cannabis infused breakfast egg bombs are perfect to grab n go for those mornings when you don’t have time to cook and your rushing out the door!
Total time: 45 minutes
Yields: 12 servings
Ingredients
- CannaOil for pan
- 12 sliced sandwich bread
- 4 tbsp melted CannaButter
- 1 1/2 cup shredded Cheddar cheese
- 12 eggs
- salt
- freshly ground black pepper
- 12 slices bacon cooked and crumbled
- 2 tbsp finely chopped thyme
Instructions
Preheat oven to 375°. Grease a 12-cup muffin tin with CannaOil . Using a rolling pin, flatten each piece of bread into a very flat square, then cut each piece in half diagonally to create two triangles.
Place two triangles into each cup, pressing down to make sure the entire bottom of each cup is covered. Brush bread with melted CannaButter. Bake until the bread is lightly toasted, about 8 minutes.
Top each cup with a bit of cheddar then crack eggs into cups. Season with salt and pepper.
Bake until the whites are set and the yolks are cooked to your liking, about 18 minutes for medium. Top with bacon and chives and serve warm.
TIP: Seal leftovers in ziplock bags for a quick and easy breakfast in the morning, just pop them in the micro for 20-30 seconds and you’re good to go!
