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
- butter
- 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!
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.
My personal trainer suggested making “mini-omelets” using a cupcake pan. He makes 3 different types all at the same time. Has them the day he cooks, then also the next 2 days. I’m going to make a couple with bacon & american, a couple with spicy sausage & provolone, & a couple with ham & cheddar today. If you paper cupcake liners & store the extras in a sealed container they should stay fresh & have less cleanup.
My physcian suggested I make a batch, and freeze for the week (breakfast at work) to load up on protein.
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!
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
You can certainly do that! Pass by and tell me how it went.
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!
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.