Equipment
Ingredients
Base Mixture
- 10 eggs, room temperature
- 60 ml whole milk
- 3 g salt
- 1 g black pepper, freshly ground
Mix-ins
- 150 g bacon, diced
- 60 g spinach, roughly chopped
- 100 g cherry tomatoes, quartered
- 50 g cheddar cheese, grated
- 50 g feta cheese, crumbled
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Generously grease a 12-cup muffin tin with oil or butter, or use silicone liners to prevent sticking.
Place the diced bacon in a skillet over medium heat. Fry until crisp, about 5 to 7 minutes. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered bacon fat in the skillet.
Add the chopped spinach to the skillet with the bacon fat. Saute for 1 to 2 minutes until wilted. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs, whole milk, salt, and black pepper until completely smooth and slightly frothy.
Evenly distribute the cooked bacon, wilted spinach, quartered cherry tomatoes, grated Cheddar, and crumbled feta among the 12 muffin cups.
Carefully pour the egg mixture into the muffin cups over the fillings, filling each cup about three-quarters of the way to the top to allow room for expansion.
Bake in the preheated oven for 18 to 20 minutes, or until the centers are set and the edges are lightly golden. The internal temperature of the eggs should reach at least 74°C/165°F for food safety.
Remove the muffin tin from the oven and let the muffins rest for 5 minutes. Run a butter knife around the edges to loosen them before removing.
Chef's Notes
- To customize, ensure any vegetable additions like mushrooms or zucchini are pre-cooked to eliminate excess water, which can make the egg mixture soggy.
- If you want a fluffier texture, you can blend the egg and milk mixture in a blender for 15 seconds before pouring.
- Bacon fat provides an excellent flavor base for wilting the spinach, but if you prefer a leaner option, discard the fat and use a small splash of olive oil instead.
- For meal prep, these can be stored in the freezer for up to three months. Simply wrap them individually to prevent freezer burn and pop them in the microwave for a near-instant breakfast.
Storage
Refrigerator: 4 days — Store in an airtight container lined with paper towels to absorb excess moisture.
Freezer: 3 months — Wrap individually in parchment paper and store in a freezer-safe bag.
Reheating: Microwave refrigerated muffins for 30-45 seconds. For frozen muffins, microwave for 60-90 seconds.
