Breakfast Muffins Recipe

Easy egg muffins with bacon and Gruyere. Bake a batch, freeze, and reheat all week long!

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Course: Breakfast

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: Jennifer Stewart

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.

Use large eggs for consistent results. Other sizes throw off ratios and cook time.
Don't overbeat the eggs. Stir just until combined or you'll get spongy muffins.
Fill cups only 3/4 full. The egg mixture puffs up while baking and can overflow.
Let cool in the pan for 5 minutes before removing so they set properly.
Run a knife around edges before removing if they stick.
Double the recipe easily if feeding a crowd or meal prepping for two weeks.