These muffins were made, out of love, for Mr.Surly. These are my second attempt. The first time I tried making them I burnt the bacon (hey, I never make the stuff). So they were just egg muffins. They are incredibly easy to make and are a great grab & go breakfast. I made them in a muffin tins, and even with cooking spray it was hard to get them out. The second time I used silicon muffin cups and it was so much easier to remove the muffins. I wish I had a silicon muffin pan but unfortunately I do not; I only have individual silicon cups which I put on a baking sheet and it worked out fine.
Egg & Bacon Breakfast Muffins
12 egg whites*
6 whole eggs*
~3 splashes of milk
couple shakes tobasco sauce
12 strips bacon, cooked & diced, or crumbled (I only had 8 thick slices of turkey bacon)**
salt and pepper to taste
~Tbl diced leek (or green onion)
~Tbl ground flax (opt)
~Tbl oat bran (opt)
~1 ½ c shredded cheddar cheese (opt)
Preheat oven to 350F.
Spray muffin tin witH non-stick spray.
Beat together eggs, milk, and tobasco. Stir in leeks, flax, oat bran, and bacon. Salt and pepper to taste.
Fill each muffin well ¾ full. I used a ¼ c measuring cup with a spout to do this. Top with cheese.
Bake until puffy and lightly browned, about 20-22 min. Be careful not to overcook or they get rubbery.
*Note: you can use any ratio of whole eggs to egg whites. 2 egg whites=1 egg in this recipe. I wanted them to be healthy, so I used half egg whites, half eggs. But it would be easier to just use 12 whole eggs.
**Note: for an even distribution of bacon, you can add it to each well, after pouring in the egg mixture.
Source: adapted from the South Beach Diet Cookbook