Monday morning found me searching for something different for breakfast. I was totally over banana pancakes and I'd run out of gluten free bread, but I had stacks of bacon and eggs. Should I do poached like normal (and I have a totally awesome foolproof way of getting perfect poached eggs which I'll share another time) or whip up something more creative?
More creative was the winner!
I remembered seeing a picture on Pinterest of baked egg muffins, but couldn't remember the exact way to do it so I kinda winged it. Luckily, they came out exactly the way I wanted!
What You Need:
- Eggs (I found the 2 was enough for 2 muffins)
- Bacon (1 rasher per muffin)
- Salt and Pepper
- Whatever you'd like to add in the egg mixture- I used diced baby spinach and red capsicum.
- A Muffin Tin
- Spray Oil
Then You Need To:
Preheat the oven to 180 degrees Celsius. Whisk those eggs up nice and good and add some salt and pepper for seasoning. Throw in any extras you'd like.
Give the muffin pan a quick spray with oil spray and line each muffin tin with a rasher of bacon. Pour in the egg mixture until it fills about 3/4 of the tin. Bake for 20 mins or until the egg has set.