I’m pretty sure that these…or these…are a permanent fixture in my freezer. You can add anything and everything but as long as there’s eggs and cheese involved, there’s a brilliant snack or breakfast always handy. This version is borrowed from Joanna Gaines’ book, ‘Magnolia Table’ – enjoy!
For 12 ‘muffins’;
~8 slices of bacon cooked to crisp and crumbled (or about 1 tablespoon of bacon crumbles per muffin cup)
6 eggs AND 1 c. cottage cheese
1 c. grated old cheddar (or your favorite strong tasting cheese)
1/2 t. EACH garlic powder AND onion powder
1 t. white pepper
Preheat the oven to 350 and lightly spray a 12-cup muffin tin. In a large bowl, whisk the eggs for a quick minute until slightly frothy, then add in the remaining ingredients and mix well. If you’re anything like me and like to keep the bacon ‘evenly distributed’, then add the cooked and crumbled bacon evenly – first – to the cups and not to the egg mix.
Scoop the egg mixture evenly into the 12 muffin cups (they should all be about 3/4’s full), and then bake for about 15 minutes until the centers are set and have risen slightly. Leave the egg muffins to cool for a few minutes before serving, or remove them to a rack to cool completely before storing in the fridge or freezer.