Muffin Tin Baked Eggs with Mozzarella, Bacon and Mediterranean Herbs



Muffin Tin Baked Eggs with Mozzarella, Bacon and Mediterranean Herbs

Aren’t these the cutest things ever? I adore them! I’ve been wanting to bake eggs in a muffin tin for so long ( I don’t know why I didn’t do it sooner ) that I can’t even remember the day when the idea popped in my head. But, nevertheless, here they are! Fluffy and full of flavor.

Muffin Tin Baked Eggs with Mozzarella, Bacon and Mediterranean Herbs

Let’s talk a bit about the taste. If you would ask me I would say: don’t add any more salt. The bacon will have enough salt for the whole egg muffin. Also, be careful with them while they are in the oven. I may have overcooked them just a bit, but shush, don’t tell anyone, okay?

Even so, they came out great. The bacon, crisp and salty and the Mediterranean herbs boosting the flavor to the sky.

A thing I wanted to do though was to put half a cherry tomato in each egg muffin, but unfortunately I couldn’t find any at my local store. So, if you have the chance to find some, try it out and let me know how it went. I’m really really curious!

Muffin Tin Baked Eggs with Mozzarella, Bacon and Mediterranean Herbs

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Muffin Tin Baked Eggs with Mozzarella, Bacon and Mediterranean Herbs

Muffin Tin Baked Eggs with Mozzarella, Bacon and Mediterranean Herbs
Author: 
Serves: 6
 

Ingredients
  • 5 eggs, beaten
  • 6 slices of bacon
  • 100 g of mozzarella, grated
  • Mediterranean dried herbs mix ( or dried basil if you can’t find a herb mix )
  • 1 tablespoon of olive oil
  • butter
  • freshly ground black pepper
  • salt ( optional )

Instructions
  1. Preheat your oven at 220ºC / 425ºF. Heat up the olive oil in a non-stick pan and fry the bacon for about 30 seconds on each side, then let them rest on a plate for a couple of minutes.
  2. Take a muffin tin and coat the interior with a bit of butter. Place each of the bacon slices in a muffin hole with the ends of the slices hanging out.
  3. Using a spoon fill the holes with the beaten eggs. Add the mozzarella in each egg filled hole and sprinkle the black pepper and herb mix on top. I found that the bacon was salty enough for my taste, thus I didn’t add any salt.
  4. Place the muffin tin in the oven for about 10 to 15 minutes. From time to time take a look at the eggs so you don’t overcook them.
  5. When done take them out using a silicone palette and serve. Bon appetit!

7 comments

  1. Will these refrigerate for warming up later, on a busy weekday morning?

    • Hey there Merritt,

      I sincerely don’t know, we ate them all in matter of minutes. I can’t see why they couldn’t be refrigerated for warming up later, but I wouldn’t eat them after more than two days.

      If you experiment, please let me know how it went.

  2. These look really good and really easy! My hubby always asks for a more exciting breakfast! I will have to make these this weekend!
    Thanks!

  3. This is going to be Father’s day breakfast tomorrow, i am thinking i might add a layer of chopped tomato and onion as well

  4. I have been making these for a while, the only thing I do differently is mix the egg with the herbs, cheese and sometimes chopped veggies. Then once it have poured the mixture in, I top with a little bit more cheese and herb mix to crisp the top! Adds more flavour throughout. Also these heat up great! I will make a large batch and have a few days worth of breakfast in the fridge. They heat up in no time in the microwave! Hope this helps!

  5. I haven’t made these yet but I’m making a batch tonight. I’m using turkey bacon with onion, red pepper & co jack cheese. Yummy. Can’t wait to try them.

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