Last night, while going through my news feed on Facebook, Food.com posted a picture of a Bacon and Egg Tart. I have come across similar recipes using a muffin tin on Pinterest. This morning I woke up and decided to try it myself.
*Original post date, Sept 27, 2012
I love these little things! So easy, so good!
You can make them skinny using egg whites…
Bacon, Egg & Cheese Muffins
- Bread – I used classic white sandwich bread
- Large Eggs
- Shredded Cheddar Cheese
- Non-Stick Cooking Spray
- Salt & Pepper to taste
- Toppings – use your favorite, tomato, onion, olives and more
Preheat oven to 350 degrees F. Lightly spray your muffin tin with non-stick cooking spray.
Make circles with your bread. I used my sandwich press and seal – you can use a round 3 1/2 inch cookie cutter or just use a knife to cut away the crust. Brush one side of bread with butter.
Place the bread, butter facing down in a muffin tin. Lightly press the bread to the bottom and sides, forming the crust.
Next, crack an egg and fill your bread crust. For a standard size muffin tin, one large egg will fill two muffins. *You can scramble your eggs and then fill the muffins.
Last, top your eggs with cheese, bacon and anything else you like. Place in oven on middle rack and bake for 15-20 minutes. My muffins only took 15 minutes. If you are using a larger muffin tin and a whole egg for each, cooking time may take longer, closer to 20 minutes. Once done, remove from oven, salt & pepper to taste! Enjoy!
There are no rules for this easy recipe. Add whatever toppings you like. You can even scramble the eggs before filling the bread crust. Make a few at a time, or a dozen! I love the idea of making these ahead of time for an easy breakfast in the morning. Just pop them in the microwave and go…Enjoy!
For skinny version, use egg whites and butter alternative (I can’t believe it’s Not Butter Spray). These muffins are small, so the portion is controlled. You can use a light bread and tofu or turkey bacon.
I only have a standard size muffin tin and used one egg for two muffins. I made one with egg yolk and whites and the other with just egg whites. If you have a deeper/larger than standard muffin tin, you should be able to use one whole egg for each muffin.
Thanks for stopping by!