Stuffed bacon and brown egg muffins are a delicious and portable breakfast option that combines crispy bacon, eggs, and various fillings in muffin form. Here’s a basic recipe to make these tasty breakfast muffins:
Ingredients:
- 6 slices of bacon
- 6 large eggs
- 1/2 cup grated cheddar cheese (or cheese of your choice)
- Salt and pepper to taste
- Optional fillings: diced bell peppers, chopped spinach, diced tomatoes, diced onions, or any other veggies you like
- Cooking spray or butter for greasing the muffin tin
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Bacon: In a skillet, cook the bacon slices until they are crispy but still pliable. Drain them on paper towels to remove excess grease.
- Prepare the Muffin Tin: Grease a muffin tin or use silicone muffin cups to prevent sticking.
- Line with Bacon: Take each bacon slice and line the inside of each muffin cup, creating a “bacon cup.” Make sure to have the ends of the bacon sticking out of the cup slightly.
- Add Fillings: Add your choice of fillings into each bacon-lined muffin cup. You can mix and match, or use a single type of filling.
- Crack an Egg: Carefully crack one egg into each muffin cup, on top of the fillings.
- Season and Add Cheese: Season each muffin cup with salt and pepper to taste. Sprinkle grated cheese on top of each egg.
- Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny. You can adjust the baking time to your preferred level of yolk doneness.
- Serve: Carefully remove the stuffed bacon and brown egg muffins from the muffin tin. Allow them to cool for a minute or two. You can use a fork to gently lift them out.
These stuffed bacon and brown egg muffins are a delicious and protein-packed breakfast option that can be customized to your taste. They’re great for on-the-go mornings or as part of a brunch spread. Enjoy!