Bacon and Egg Muffins

Thanks to some bad winter weather leaving us with icy streets, and knowing the quality of bad weather drivers around here, we decided to stay home from church this past Sunday.  Since we've been seeing egg muffins online for a while now the good wife suggested I make them for breakfast.  It seemed like a good idea so that is what I did. 


Even though we'd seen these online, I'd not looked at any recipes because you can figure things out from a picture sometimes.  After I made mine I started looking around and found I did things a bit differently from most.  Oh well, I wouldn't be Uncle T if I didn't. 

Bacon and Egg Muffins with hot toast

Bacon and Egg Muffins


9 slices Bacon
6 Eggs
Milk
Cheese
Salt
Pepper
Garlic Powder


Spray muffin pan with non-stick spray.  Cut bacon in half and lay in muffin cups in a cross.  Add a healthy pinch of shredded cheese on top of the bacon.  Crack eggs into 2 cup measuring cup and stir to scramble.  Add a bit of milk, then salt, pepper, and garlic powder to taste.  Stir the egg mixture then pour into the muffin cups until almost full.  Once the egg mixture settles through the cheese top the cups off with the last of the egg mixture.  Bake in a 350F oven for 20 - 25 minutes until the desired degree of doneness.


I used 9 slices of bacon to make the 9 Bacon and Egg Muffins because that is what I had in the refrigerator.  If I'd been able to make a full dozen muffins it would have taken 8 eggs.  The muffin pan we have makes smaller muffins so the number of eggs is dependent on the size of the muffin cups on your pan.


I do think my version is a bit simpler.  Almost all the recipes I found had you mixing the cheese in with the eggs and trying to scoop the mixture into the cups.  I think pouring the egg in is a much neater way to do it.


If you want to cut down on the fat a little bit, you can cook the bacon on a sheet tray for about 5 minutes then blot off the rendered grease before you cut them.

We decided they look like Bacon and Egg flowers

These muffins are basically a cheese omelet wrapped in bacon.  The good wife and I got to talking about variations and came to the conclusion that the sky is the limit.  If you have several people you are cooking for everyone could individualize their muffins.  You'd just have to keep track of which muffins when to which person.  One idea we really liked was putting a thawed tater tot in the bottom with the cheese and having it turn out like a mini breakfast casserole.  Some of our ideas would obviously work better in a muffin pan with larger cups than our pan.


The good wife ate one of the leftover muffins yesterday for breakfast and made it to late afternoon before she started feeling hungry.  She said it reheated well and tasted just as good on the second day.  That means you could make a bunch on the weekend and have a quick breakfast ready to go for the rest of the week.


Give these a try the next time you get tired of the same old breakfast routine.  Remember, let your imagination run free and you'll enjoy the results.  Let me know what you think.


Uncle T