Cheese and Egg Muffins
2 servings
25 minutes
Cheese and egg muffins are a refined combination of the tenderness of eggs, the creamy flavor of mozzarella, and the spiciness of bacon, baked to a golden crust. The dish was born as an alternative to a classic breakfast, combining traditional ingredients in a convenient muffin form. With the addition of Provençal herbs and a mix of peppers, the muffins acquire a sophisticated aroma and vibrant taste. Juicy cherry tomatoes create a pleasant tanginess, while parmesan adds richness to the dish. These muffins are perfect for a light breakfast, brunch, or party snack. Serve them with fresh herbs or sauce to enhance their rich flavor. The simplicity of preparation makes this dish accessible even for novice cooks, while its versatility allows for experimentation with ingredients to create new variations.
1
Place the bacon in a ring in the muffin baking dish.
- Bacon: 100 g
2
Crack the eggs into a deep dish and add salt.
- Chicken egg: 6 pieces
- Salt: to taste
3
Then add pepper.
- Ground pepper blend: 0.5 teaspoon
4
Add Provençal herbs.
- Herbes de Provence: 1 teaspoon
5
Add grated mozzarella on a coarse grater.
- Pizza mozzarella (low-moisture): 35 g
6
Mix thoroughly.
7
Chop the cherry tomatoes finely.
- Cherry tomatoes: 40 g
8
Place chopped cherry tomatoes at the bottom of the mold.
- Cherry tomatoes: 40 g
9
Pour the cheese-egg mixture into each compartment, then sprinkle with parmesan on top.
- Grated Parmesan cheese: 1.5 tablespoon
10
Send to a preheated oven at 180 degrees for 20 minutes.
11
Let it cool a bit and transfer to a plate. Done!
