Ah, Bacon and Egg Muffins—a classic, grab-and-go breakfast that’s both hearty and portable! You can make them in a muffin tin for individual servings, and they’re great for meal prep.
Ingredients (makes 6 muffins):
- 6 slices of bacon
- 6 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- Optional: chopped veggies (bell peppers, spinach, onions), herbs
Instructions:
- Cook the bacon: Preheat oven to 350°F (175°C). Cook bacon until just crisp, either in a skillet or in the oven. Drain on paper towels, then chop into smaller pieces.
- Prepare the egg mixture: In a bowl, whisk eggs, milk, salt, and pepper. Stir in shredded cheese and any optional veggies.
- Assemble in muffin tin: Grease a 6-cup muffin tin. Place a few bacon pieces in each cup, then pour the egg mixture on top.
- Bake: Bake for 18–22 minutes, or until eggs are set and lightly golden on top. A toothpick inserted should come out clean.
- Serve: Let cool for a few minutes, then remove from the tin. These can be eaten warm, or stored in the fridge and reheated for quick breakfasts.
Optional twist: Line the muffin tin with bacon slices so the eggs bake inside a bacon cup—extra crispy and delicious!
If you want, I can give a microwave version for a 5-minute breakfast that’s just as tasty. Do you want that?
