Are you ready to elevate your breakfast game with a delightful twist on a classic favorite? Say hello to BLT Egg Muffin Cups—a mouthwatering fusion of crispy bacon, juicy cherry tomatoes, and fresh lettuce, all encased in fluffy, baked eggs! Perfect for busy mornings or brunch gatherings, these savory bites are not only easy to make but also a guaranteed crowd-pleaser. Imagine serving these adorable, portable muffins that pack a punch of flavor and nutrition. Ready to impress your family and friends? Let’s dive into the recipe that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 large eggs
- 1/2 cup milk
- 1 cup cooked bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Generously grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, whisk together the eggs and milk until well combined and slightly frothy. Season with salt and pepper to taste.
- Distribute the chopped cooked bacon evenly across the bottom of each muffin cup, creating a base layer.
- Carefully place halved cherry tomatoes on top of the bacon, cut-side facing up.
- If using shredded cheese, sprinkle a small amount over the bacon and tomatoes.
- Slowly pour the egg and milk mixture into each muffin cup, filling them about 3/4 full. The ingredients will naturally distribute as the eggs are poured.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the eggs are set and the tops are lightly golden.
- Remove from the oven and let the egg cups cool in the tin for 5 minutes to help them set.
- Carefully run a knife around the edges of each muffin cup to loosen, then gently remove the egg cups.
- Top each egg cup with a sprinkle of fresh shredded lettuce just before serving.
- Serve warm and enjoy immediately. These can be stored in the refrigerator for up to 3 days and reheated in the microwave.
Tips
- Prep Ahead: To save time in the morning, you can prepare the ingredients the night before. Chop the bacon and tomatoes, and whisk the eggs and milk, then store them separately in the fridge until you're ready to bake.
- Customize Your Fillings: Feel free to get creative with your ingredients! Add diced bell peppers, onions, or even avocado for an extra flavor boost. You can also substitute turkey bacon or a plant-based alternative for a healthier version.
- Don’t Overfill: When pouring the egg mixture into the muffin cups, be careful not to overfill them. Aim for about 3/4 full to allow room for the eggs to puff up while baking.
- Check for Doneness: Ovens can vary, so keep an eye on your muffin cups as they bake. They’re done when the tops are golden and a toothpick inserted into the center comes out clean.
- Storage and Reheating: These egg cups can be stored in an airtight container in the fridge for up to three days. For a quick breakfast on the go, simply reheat them in the microwave for about 30 seconds to a minute.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 9g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 180mg
