Breakfast Egg Muffins

Easy Breakfast Egg Muffins are bite-sized omelets that are loaded with flavor.

5 from 1 vote

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Calories: 236kcal

Author: Jennifer Stewart

Ingredients

18 large Eggs
1 Pound Bacon cooked, chopped
4 Shallots minced
½ Stick 4 Tablespoons Butter (unsalted, melted)
3 Tablespoons Chives chopped
6 oz Gruyere Cheese finely grated
1 Teaspoon Cajun Seasoning

Instructions

Preheat oven to 350°F.
In a large skillet cook the bacon until almost crispy. Remove and drain on paper towel. After it has cooled somewhat chop into small pieces. Keep the bacon grease to one side.
Prepare the cheese, chives and shallots (chop/grate).
In a large mixing bowl crack all the eggs. Beat the eggs well.
Add the melted butter, chives, cheese and seasoning and mix well.
Using a pastry brush, brush some of the remaining bacon grease into a 12 cup muffin pan.
Spoon the egg mixture, stirring in between to keep even, into the muffin pan. Each cup should only be filled about 3/4 , as the egg mixture will rise.
Add a pinch of bacon pieces into each cup, evenly. It’ll be about ½ Tablespoon per muffin. Use a fork and move the bacon around evenly in each cup.
Place into the oven and bake for 15-20 minutes, until golden brown on the edges.
Remove the pan from the oven and allow to cool for 5 minutes before removing from the muffin pan.
Repeat with remaining egg mixture or use two pans at one time.
Enjoy!

Notes

you can easily double the recipe if you are having extra guests!

only fill up the muffin cups 3/4 of the way as the egg cups puff up while baking and they could spill over.

be sure to grease the muffin tin really well so the muffins don't stick.

don't overstuff with too many veggies or the muffins will fall apart.

you can substitute some of the whole eggs for egg whites (but not more than half) if you are watching your cholesterol or want a healthier breakfast option.

if you try and use all egg whites, the muffins will come out spongy.

you can use a mini muffin pan to make bite sized muffins, just adjust the cooking time.

let them cool in the muffin pan for trying to remove them.

for easier removal, run a knife around the edges of the baked egg muffins to loosen them before lifting out.

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