Bacon & Egg Muffin Cups

Posted October 11, 2023 by: Admin #Kitchen

Prepare to savor the deliciousness of these bacon and egg muffin cups. While they demand a little effort, every bite is worth it. With a quick preparation time of under 30 minutes, you can enjoy them hot or cold, and they can be conveniently stored in an airtight container in your fridge for several days. In the morning, simply reheat them in the microwave or oven, and you’ll be out the door in no time.

Bacon and eggs are often reserved for weekend breakfasts, but in my view, they are suitable for any day of the week. Despite their “unhealthy” reputation due to their cholesterol and saturated fat content, we now understand that both bacon and eggs offer nutritional benefits. A breakfast high in fat and protein is an excellent way to stabilize your blood sugar and curb cravings throughout the day. Many people, particularly women, opt for lighter breakfasts like yogurt, granola, or smoothies, only to find themselves hungry and craving sugar shortly after. It’s better to eat heartier, satisfying meals that keep you energized for longer periods.

Bacon & Egg Muffin Cups

These bacon and egg muffin cups are the perfect grab-and-go breakfast for those hectic mornings when time is scarce. This recipe includes mushrooms, but if you’re not a fan, you can omit them or substitute them with your preferred vegetable.

Ingredients

12 eggs
12 slices of bacon
8oz mushrooms, roughly chopped
Olive oil
Sea salt
Black Pepper

Instructions

Preheat the oven to 400°F.
Arrange bacon strips on a baking sheet and bake for 8-10 minutes, cooking them halfway through. You want the bacon partially cooked before adding it to the muffin tins. Alternatively, you can do this in a stovetop pan.
While the bacon is cooking, lightly grease each muffin tin with a drizzle of olive oil, making sure to coat the entire muffin cup evenly.
Once the bacon is partially cooked, remove it from the oven, transfer it to a plate, and allow it to cool for 1-2 minutes until it’s cool enough to handle.
Line each muffin tin with a strip of bacon, wrapping it around to cover the sides.
Evenly distribute chopped mushrooms across the muffin cups and season them with a pinch of salt and pepper.
Carefully crack one egg into each cavity. Once all eggs are cracked, place the muffin tin in the oven and bake for 15 to 20 minutes until the eggs set in the middle.
Remove from the oven, allow them to cool slightly, and then use a spoon to remove them from the tin.
These muffins can be stored in the fridge for up to 5 days.