Bacon Breakfast Egg Muffins
For a healthy, super quick, protein-rich and low-carb breakfast, nothing beats preparing these tasty egg muffins, the trend of the moment! Cute and original to present at the table, they can also be prepared the night before, so they are ready for the morning or can also be frozen. Egg muffins are ideal to prepare at Easter as an appetizer or even for a family or friends brunch.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 5 Eggs
- 0.35 oz Bacon (sliced into long thin strips)
- to taste Salt
- to taste Pepper
- to taste Parmesan cheese (or shredded cheddar, optional)
- to taste Olive oil (or butter, for greasing the molds)
- to taste Arugula (optional)
- to taste Tomatoes (optional)
Preparation
Preheat the oven to about 392 °F.
Grease the muffin molds very well with olive oil (or butter) and line them with bacon strips, leaving the center empty.
Place the molds with the bacon in the oven for 10 minutes.After 10 minutes, remove the molds from the oven, adjust the bacon well, leaving a hole in the center, and gently break an egg into each prepared mold, sprinkle the eggs with salt, pepper, and grated Parmesan (or cheddar). Place the molds back in the oven for another 10/12 minutes, until the desired yolk consistency is reached, depending on whether you prefer it runny or firm..
Once the muffins are out of the oven, let them cool for 5 minutes, then run a sharp knife along the edges and gently remove them onto the serving plate.
You can garnish these original breakfast egg muffins with arugula, cherry tomatoes, chives, spinach, with vegetables (preferably pre-cooked separately) and spices you like best: ginger, turmeric, saffron, etc., topped with various cheeses, even feta for example or for a lighter version, the muffins can be baked with just the eggs, seasoned with salt and the spices of your choice.
Notes and Tips
These egg muffins are very convenient because they can be prepared in advance (they keep in the fridge for about 3 days) or frozen (they keep for about 2 months) and then reheated in the microwave on low power (30 seconds if taken out of the fridge or about 2 minutes if frozen).
These egg muffins are very convenient because they can be prepared in advance (they keep in the fridge for about 3 days) or frozen (they keep for about 2 months) and then reheated in the microwave on low power (30 seconds if taken out of the fridge or about 2 minutes if frozen).
For breakfast, also try this “Super Soft Apple Cake”
One muffin corresponds to about 1500 Kcalories.
