The 12 Muffins of Baconnalia
Servings Prep Time
12muffins 10minutes
Cook Time
35minutes
Servings Prep Time
12muffins 10minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12-muffin tin (or two 6-muffin tins) with a strip of bacon in each tin. Start by placing the fattiest end of the bacon slice in the bottom of the cup, and spiraling the bacon around the inside of the tin.
  3. In a separate bowl, add 6 eggs, diced onion, diced mushroom and diced spinach. Or, really, whatever veggies you want to add (kale is great, too.) The idea is to add enough vegetable matter so that the egg is basically just there to hold everything together.
  4. Beat together furiously for 56 seconds exactly (Or until mixed.)
  5. Pour about 2 tablespoons of the egg mixture into each bacon cup. Really, just divide the contents of the egg mixture evenly between the bacon cups.
  6. Pause for a moment, and think about that: Bacon. Cups. The possibilities here are actually kind of endless.
  7. [Optional] – Top each cup with some diced chives or leeks.
  8. Bake for about 35 minutes, until you can see that the edges of the bacon sticking up are crispy.
  9. Remove, allow to cool for a few minutes and remove from muffin tins and place on a paper towel or cooling rack to let the drain.
  10. Enjoy responsibly. Which means sharing… 12 muffins serves at least two people.
Recipe Notes

This recipe works best when you’re using leftovers to mix with the eggs. We had a┬ábunch of leftover grilled veggies from the night before. If you’re using fresh veggies, add more eggs to compensate for the extra water. Otherwise, aim for a ratio of 1:1 between veggies and eggs.

You can line the muffin tins with cupcake liners first, if you like, but there’s usually enough grease from the bacon to make that unnecessary (at least in terms of keeping things from sticking.)