Bacon and scrambled eggs are a match made in heaven. Hardly a better way to start the day. So why not take this combo a step further and bake them into muffin form? It makes for a very convenient way to take breakfast on the go. This recipe makes 4 muffins.
- 8 slices of streaky bacon
- 4 eggs
- 2 tablespoons of heavy cream
- ½ teaspoon of salt
- ½ teaspoon of ground pepper
- ½ teaspoon of dried basil
- ½ teaspoon of dried oregano
- A bit of butter for the muffin mold
Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit and start by buttering your muffin mold. Thereby, you ensure the bacon doesn’t stick to it. Layer the raw bacon strips into the mold so that the entirety of it is covered and make sure each slice has an ever so slight overlap with the next one, so the egg won’t run over to easily. Whisk the eggs, cream and spices together until they are well mixed and then pour it into the bacon-covered muffin mold to the rim. I always add cream to my scrambled eggs (whether in a muffin or just the traditional style), as I have discovered it gives the eggs this very smooth texture that I like. Bake it in the oven for 15 minutes, by which time the bacon should be crispy and the eggs solidified yet soft.
Optional: mix in 2 tablespoons of shredded sharp cheddar. It’s absolutely divine.