Your New Favorite On-the-Go Breakfast!
Tired of the same old breakfast routine? Say hello to your new morning obsession: Bacon, Gruyère, and Roasted Red Pepper Egg Muffins! These little bites of heaven are the ultimate meal-prep solution for busy weeks. Imagine a rich, fluffy, quiche-like texture packed with smoky bacon, nutty Gruyère, and sweet roasted red peppers. They’re savory, satisfying, and ridiculously easy to make. Batch-cook them on a Sunday and enjoy a delicious, protein-packed breakfast all week long!
Ingredients
• PREP TIME: 10 minutesCOOKING TIME: 25 minutesMAKES 8 muffins (1 per serving)
• 6 slices bacon, cooked and finely chopped
• 3 ounces / 85 g jarred roasted red peppers, diced
• ½ cup / 120 ml heavy cream
• 4 large eggs
• 8 ounces / 220 g Gruyère cheese, shredded and divided
• Fine sea salt and freshly ground black pepper, to taste
• Finely chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 350°F / 177°C.
2. Evenly distribute the chopped bacon and diced roasted red peppers among 8 cups of a standard muffin pan.
3. In a blender, combine the heavy cream, eggs, half of the shredded Gruyère, salt, and pepper. Blend until smooth, about 1-2 minutes.
4. Pour the egg mixture over the bacon and peppers, filling each cup about ¾ full. Sprinkle the remaining cheese over the tops.
5. Place the muffin pan inside a larger baking dish. Carefully pour about 1 inch / 2.5 cm of boiling water into the larger dish to create a water bath.
6. Bake for 25 minutes, or until the centers are set. Let the muffins cool slightly in the pan before removing. Garnish with fresh parsley and serve warm, or store in an airtight container in the refrigerator for up to 4 days.
Nutritional Information
• Nutrition Information
• Estimated values per muffin
• Calories: 285 kcal
• Protein: 15 g
• Fat: 24 g
• Net Carbohydrates: 2 g
Pro Tips
• for Perfect Egg Muffins
• For easy removal and cleanup, use a nonstick silicone muffin pan. If using a metal pan, be sure to grease it generously with butter or cooking spray.
• The water bath is the secret to a silky, tender, quiche-like texture. It helps the eggs cook gently and evenly, so don’t skip this step!
• Feel free to customize your fillings! Try cooked sausage, sautéed spinach (squeezed very dry), mushrooms, or different cheeses like sharp cheddar or feta.
• Blending the egg mixture incorporates air, resulting in a fluffier, more uniform texture than simply whisking by hand.
