Bacon Wrapped Egg Cup Muffins

• 12 slices bacon
• 6 large eggs
• 1/4 cup milk
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped chives

Steps

1. 1 Preheat oven to 375°F.
2. 2 Line a muffin tin with bacon slices, forming a cup with each slice.
3. 3 Whisk together eggs and milk in a bowl, season with salt and pepper.
4. 4 Divide egg mixture evenly among bacon cups.
5. 5 Sprinkle cheese into each cup.
6. 6 Bake for 18-20 minutes, or until eggs are set.
7. 7 Garnish with chives before serving.

Equipment

• Muffin tin
• Whisk
• Baking sheet

Variations

• Add diced ham or sautéed veggies to the egg mixture for extra texture and flavor.
• Use turkey bacon for a leaner option.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute bacon with prosciutto for a different flavor profile.

Pairings

• Fresh orange juice
• A cup of strong coffee

Nutrition

Tips

• For extra flavor, add a sprinkle of your favorite herbs to the egg mixture.
• These are great for meal prep and can be reheated quickly for a hassle-free breakfast.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds.

Freezing: Freeze uncooked muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5 extra minutes to cook time.

Serving Suggestions

• Pair with a fresh fruit salad for a balanced breakfast.
• Serve alongside roasted potatoes for a hearty brunch spread.

FAQ