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.
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!
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- 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
- freshly ground black pepper
- salt ( optional )
- 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.
- 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.
- 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.
- 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.
- When done take them out using a silicone palette and serve. Bon appetit!
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