Bacon and Gruyere Egg Muffins
ChefRhonda PlataDifficultyBeginnerThese handy little bacon and cheese egg muffins are a great way to use up leftover cooked bacon (or sub out the bacon for crumbled breakfast sausage or plant-based chorizo). We love how Gruyere tastes in these, but any cheese you choose will be delicious.
Servings 6
Net Carbs
- Amount Per Serving
- Calories 127
- % Daily Value *
- Total Fat 9g12%
- Protein 10g
- Total Carbohydrate 1g1%
- Dietary Fiber 1g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400ºF (205ºC) and grease a muffin tray or use a silicone muffin tray.
In a large bowl, whisk the eggs. Add the remaining ingredients and stir to combine.
Portion the mixture into the muffin tray, filling each cup about 3/4 of the way full. Bake for 12
to 15 minutes, or until set. Cool for five minutes, and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400ºF (205ºC) and grease a muffin tray or use a silicone muffin tray.
In a large bowl, whisk the eggs. Add the remaining ingredients and stir to combine.
Portion the mixture into the muffin tray, filling each cup about 3/4 of the way full. Bake for 12
to 15 minutes, or until set. Cool for five minutes, and enjoy!
Notes
