Breakfast Egg Muffins
Servings 16 servings
- 2 tablespoon salted butter melted
- 18 large eggs
- ⅓ cup half and half
- 1 teaspoon creole or Cajun seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 oz Gruyere cheese shredded
- 4 small shallots chopped
- 3 tablespoon fresh chives
- 1 lb bacon cooked and chopped
Preheat oven to 350°F. Brush 16 cups of a standard cupcake pan liberally with melted butter or spray liberally with cooking spray.
In a medium-size mixing bowl whisk together eggs, cream, Creole seasoning, salt and pepper.
To the eggs add cheese, shallots and chives. Mix well.
Divide egg mixture evenly between muffin cups. Add even amount of crumbled bacon to muffin cups. (About ½ tablespoon per cup)
Bake for 15-20 minutes until puffed and golden.
Let stand 5 minutes in pan then serve.
Serving: 1serving | Calories: 254kcal | Carbohydrates: 2g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 343mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 1mg