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Bacon & Cheddar Egg Muffins
Grab-and-go egg bites for busy mornings. Make a batch on Sunday.
35 minTime
503kcal
34 gProtein
39 gFat
3 servingsMakes
Nutrition per serving; the recipe makes 3. Breakfast.
Ingredients
- Eggs (large)9 eggs
- Cheddar cheese90 g (3 oz)
- Bacon90 g (3 oz)
- Saltto taste
Instructions
- Heat the oven to 180 °C (350 °F). Fry the bacon until crisp (about 6 minutes), chop it and keep the fat.
- Grease 6 cups of a standard muffin tin with the bacon fat.
- Whisk the eggs with salt, stir in the cheese and bacon and divide among the 6 cups.
- Bake 18–20 minutes until set in the middle (71 °C / 160 °F). Makes 6 muffins, 2 per serving.
- Let cool, refrigerate within 2 hours and eat within 3–4 days.
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