Egg Muffins with Bacon
2 servings
25 minutes
Bacon and egg muffins are a true gastronomic delight that combines the tenderness of eggs with the spiciness of bacon and the aroma of Provençal herbs. This recipe originated as a modern interpretation of a classic breakfast, offering a convenient mini-muffin format perfect for a quick and nutritious morning meal. Baked to golden perfection, they have an appetizing crust of Parmesan while hiding the softness of mozzarella inside, creating a harmony of flavors. A light kick from black pepper and a pinch of chili pepper add a spicy note, making them even richer. These muffins can be served as a standalone dish or complemented with fresh vegetables and sauces for culinary variations to your taste. Their versatility and ease of preparation make them a favorite for family breakfasts and friendly gatherings.
1
Crack the eggs into a deep dish.
- Chicken egg: 6 pieces
2
Add Provencal herbs.
- Herbes de Provence: 0.5 teaspoon
3
Then add black pepper and salt.
- Ground black pepper: 0.5 teaspoon
- Salt: to taste
4
Chop the mozzarella finely.
- Pizza mozzarella (low-moisture): 40 g
5
Add cheese to the eggs and mix.
- Pizza mozzarella (low-moisture): 40 g
6
Line the muffin baking dish with bacon and pour in the egg-cheese mixture.
- Bacon: 100 g
7
Sprinkle with parmesan on top.
- Pizza mozzarella (low-moisture): 40 g
- Salt: to taste
8
Season with chili pepper.
- Chili powder: pinch
9
Send to a preheated oven at 180 degrees for 20 minutes.
10
Then cool for 5 minutes.
11
Transfer to a plate and serve.
