Cheesy Bacon Mini Egg Muffins
Easy to make mini egg muffins. Perfect for a quick breakfast. Mix it up with different cheese, veggies, and meat!
Ingredients
- 8 large eggs, beaten
- ¼ cup milk, or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ cup shredded cheese, cheddar, gruyere or Swiss
- 4 slices bacon, cooked and crumbled
Equipment
Instructions
- Pre-heat oven to 350 degrees, grease a mini muffin pan.
- In a mixing bowl, crack eggs and beat until yolks are broken and well mixed. Add in milk and whip with a whisk until fluffy. Add a dash of salt and pepper.
- In the muffin pan, layer the shredded cheese and chopped bacon into the cups so that they are about ⅓ of the way full.
- Pour egg mixture into each cup, until cups are about ⅔ full.
- Bake for 10-12 minutes until egg muffins are solid. No liquid should remain.
- Allow to cool before popping out of pan.
Video
Notes
- Freeze these muffins single-layer in a quart sized zip lock bag. To reheat, microwave for 20-30 seconds on high.
- If you have heavy cream or whole milk, it really helps to make these little egg bites rich and satisfying! But, use the milk you have.
Serving: 1, Calories: 39kcal, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 65mg, Sodium: 109mg
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