Egg and bacon muffin
These quick and easy egg and bacon muffins can be served at breakfast, lunch, put in your lunchbox, at dinner, in or next to a soup (like this potato peel soup), or be eaten at an picnic.
Instead of chives you could also use parsly, spring onion, dill and other fresh green herbs. Next to salt and peper you could also use chili flakes, curry powder, steak spices, and whatever spices you have in your cupboard.
If you like your bacon more crispy; you can cook it in a pan a bit before adding it to your cupcake tray. Be sure not to cook it too long; it still needs to be bendable!
I did not grease the muffin pan; since the bacon has enough fat to prevent sticking.
Egg and bacon muffin
6
servings5
minutes15
minutesQuick and easy egg and bacon muffins.
Ingredients
6 eggs
6 strips of bacon
Chives
Salt and pepper to taste
Directions
- Preheat the oven on 200°C/400°F
- Bend one strip of bacon to a circle and align it to the wall of the muffin tray. Put an raw egg in the middle.
- Garnish with chives, salt and pepper.
- Put them in the oven for 15 minutes.
Notes
- The eggs used in the pictures are duck eggs. Duck eggs have a different egg white consistency that results in more firm egg white when baked; and bigger yolks. Using chicken eggs might look a tad different than on these pictures.