Bacon Egg Muffins

These egg muffins are a cross between a quiche and a frittata. They have a little more height like a quiche, but with the fried exterior of a frittata (thanks to the bacon fat that you’ll place in the muffin tins before filling). They’re great to make ahead for breakfast time or even for breakfast-for-dinner. They can be made ahead of time and stored in the refrigerator or freezer for a quick and easy, but delicious, breakfast. Breakfast-for-dinner is always good too. You can serve them with pancakes, bacon, or fried potatoes. (You can fry the potatoes in the bacon fat. Fried potatoes are really good that way!)

A side note to this is that you can save the bacon fat in a container and use it the same way you would as any other fat (like olive oil or butter). It can be stored at room temperature in a glass or ceramic dish and used for any general cooking needs. The consistency of the bacon fat will be more like that of a soft butter once it’s solidified. Don’t throw out your bacon fat! It’s great for cooking with.  

Enjoy! ~ Kelly

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Bacon Egg Muffins

Yield: 12 Muffins

Author: Kelly

Prep time: 45 MinCook time: 22 MinTotal time: 1 H & 7 M

Delicious egg muffins filled with bacon, cheese, onions, and peppers.

Ingredients

• 1/2 lb bacon
• 1 medium onion
• 1 large bell pepper
• 4 oz Colby jack cheese (1/2 block)
• 6 eggs
• 3/4 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350º F.
2. Cut strips of bacon into small 1-inch pieces. Add bacon into a large skillet and fry on medium heat until crisp, about 25-30 minutes, tossing the bacon occasionally. The bacon will form little white bubbles on top when it’s done.
3. While the bacon is cooking, dice the onion and pepper and grate the cheese. Set aside.
4. When bacon is done, remove it to a paper towel lined plate and dab off the excess grease.
5. Pour the excess bacon fat from your frying pan into a small glass or ceramic bowl, keeping about 4 tablespoons in the pan to fry the onions and peppers. Add the onions and peppers to the same frying pan and cook over medium low heat for about 10 minutes or until they become soft, tossing occasionally.
6. In a standard 12-count muffin tin, spoon 1 teaspoon of the bacon fat into each spot and spread it around using a paper towel.
7. Sprinkle your bacon, onions and peppers, and cheese equally among each spot.
8. Make you egg mixture by whisking the eggs, heavy whipping cream, salt and pepper. Then pour your egg mixture over top of the bacon, onions and peppers, and cheese. Each muffin spot should be filled about 3/4 of the way to the top.
9. Bake for 20-22 minutes or until a toothpick comes out clean when poked.

Notes

STORAGE

Store in the refrigerator for up to 5 days and or the freezer for up to 3 months. These can be reheated by wrapping them in a damp paper towel and microwaving for 30 seconds (from the refrigerator) or 1 and 1/2 minutes (from the freezer).

Nutrition Facts

Calories

205

Fat

18 g

Sat. Fat

9 g

Carbs

3 g

Fiber

0 g

Net carbs

2 g

Sugar

2 g

Protein

8 g

Sodium

267 mg

Cholesterol

120 mg

*Nutritional information is estimated