These 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.
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!
6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
