Bacon, egg and cheese cups
Bacon line muffin tins, eggs and cheese fill them. Twelve portable breakfasts in twenty-five minutes. Travel-friendly and freezer-friendly.
- Variant
- carnivore dairy
- Prep
- 10 min
- Cook
- 22 min
- Serves
- 6
Ingredients
- 0112 slices bacon (regular, not thick-cut)
- 028 large eggs
- 03120 g shredded cheddar
- 0450 ml cream
- 05Salt
Method
Preheat the oven to 190C. Grease a 12-cup muffin tin with bacon fat or butter, including the rims around the wells.
Line each cup with one slice of bacon. Bend the bacon around the inside of the cup so it forms a "bowl". The ends should overlap slightly at the bottom or one side.
In a bowl, whisk the eggs, cream, and a pinch of salt until uniform. Divide the cheese into the bacon-lined cups, about a tablespoon per cup.
Pour the egg mixture over the cheese, filling each cup about three-quarters full. Do not overfill — the eggs puff during baking and will overflow.
Bake for 20-22 minutes. The eggs should be set but still slightly soft in the centre. The bacon edges should be crisp.
Cool in the tin for 5 minutes — they release more cleanly once partially set. Lift out with a small spatula.
Eat warm, refrigerate up to 4 days, or freeze in individual portions. Reheat from frozen at 160C for 12 minutes or microwave 60 seconds.