Mom's Baked Egg Muffins

Mom's Baked Egg Muffins

90
JackRussellLover 6

"Easy breakfast...that is so yummy!!"

Ingredients

40 m {{adjustedServings}} servings 311 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  2. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
  3. Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
  4. Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
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Reviews

90
  1. 109 Ratings

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Because I did not want to use maple syrup, I just doubled the butter. I made no other changes. This was so easy--my oldest boy was able to help me make this with no issues. To make the bread eas...

These were a big hit for brunch with my family. Like another reviewer I scrambled the eggs because once I toasted the bread cups and added the meat they weren't tall enough to hold an entire egg...

These were an absolute hit when we made them! My only advice is double the recipe and make 12; not only do many muffin pans have 12 slots, but we ate them way too fast for 6 to have been enough!