Preheat the oven to 350°F, and spray a muffin pan with cooking spray. Set aside.
In a large bowl, whisk together the eggs, salt and pepper.
12 large eggs
Add in the bacon, cheese, and onions.
12 ounces bacon, 4 ounces gruyere cheese, 1 cup green onions
Divide the mixture evenly among the prepared muffin cups.
Bake for 15-20 minutes or until set. Allow the egg muffins to cool for 5-10 minutes, then run a knife around the edges of each muffin and gently remove from the pan. Enjoy!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 bacon and egg muffin. Actual calories will vary.
Kim's Tips:
You can use precooked bacon to save time. Make sure it's crumbled into small pieces.
Whisk the eggs first to ensure they are combined properly and no white or clear spots remain.
Distribute the egg mixer using a measuring cup with a spout in order to create less cleanup.
If you want a firmer egg muffin, increase the baking time by a few minutes.
For extra protein and a slightly different texture, blend up some cottage cheese and whisk it into the egg mixture.
*Storing, Freezing, and Reheating:
Storing: Store leftover egg and bacon muffins in an airtight container in the fridge for up to five days.
Reheating: To reheat, place them in a microwave-safe dish and heat for 60-90 seconds or until heated through. You can also bake them at 350°F for about 15 minutes.
Freezing: These egg muffins can also be frozen for up to two months if stored in an airtight container or freezer-safe bag. Let them thaw overnight in the fridge and then reheat as directed above.