Baked Egg Muffins

Total Time
40mins
Prep
15 mins
Cook
25 mins

Recieved this online from All Recipes, tried it and loved it. Quick, easy and tasty what more could you want. I made mine to a medium soft egg as we like and topped with fresh salsa and sour cream; but think you could scramble also. I'm going to try freezing the extras for a quick micowave breakfast on those morning we're in a hurry.

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Ingredients

Nutrition

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  2. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  3. Preheat an oven to 375 degrees F.
  4. Grease muffin cups.
  5. Combine the melted butter and maple syrup in a small bowl.
  6. Flatten a piece of bread with a rolling pin.
  7. Brush the bread with the butter mixture.
  8. Line the muffin cup with the flattened bread.
  9. Repeat with the remaining bread slices.
  10. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
  11. Sprinkle crumbled bacon into the bottom of the toast cups.
  12. Crack an egg into each cup.
  13. Season with salt and pepper to taste.
  14. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.