This is a tasty, low-fat fish soup. I enjoy my food spicy because I grew up on the Texas/Mexico border, but you may season food to your liking. I also drizzle some hot sauce over each bowl.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package bacon
- 6 eggs
- 2 tablespoons milk
- 1 teaspoon butter, melted
- ¼ teaspoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup diced ham
- ¼ cup shredded mozzarella cheese
- 6 slices Gouda cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
- Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
- Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
- Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
- Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.
Reviews
So glad I found this recipe! I wanted something I could prep ahead for a hot breakfast & these are definitely a keeper. In order to make 6 muffins I did need to use a jumbo muffin tin and cook time for me was about 22 mins in a convection oven at 325F. I made some heavy alterations to the recipe to make it more diet friendly. My version came out to 136 kcal/muffin. I made the following adjustments/substitutions: skim milk; reduced fat mozzarella; 15g total grated Parmesan in place of all gouda; one slice of bacon per muffin instead of 2; replaced ham with a sauté of 1 medium zucchini, 1/2 large onion, 1 tsp olive oil and 1 clove garlic; omitted melted butter. Love how customizable this recipe is & will definitely be making it again soon!
Made it as is + 2 more eggs and a pinch of cayenne. Delicious
These were very tasty! I love the versatility, you can really toss in whatever is on hand! I lined the cups with bacon pieces, as directed, then put a few punches of shredded mozzarella cheese in each cup and then topped that with the egg mixture. I did not too it with Gouda cheese, we didn’t have any and I was certain that my kids wouldn’t like it. Aside from that, made the recipe exactly as written. They needed slightly longer to bake, but only by a few minutes. They made a DISASTER out of my muffin pan, I couldn’t get it clean, I had to throw it away. Next time I would try lining the tin with paper liners, or I would just make it as a casserole. Other than the expense of tossing my muffin pan, these were delicious, inexpensive, and fast! The whole family loved them!
I modified this recipe a little to fit the ingredients I had at home already. I used sausage instead of bacon and/or ham and I really wanted potatoes in it, so I added 1.5 cups shredded hash browns (thawed just enough so they wouldn’t stick together in frozen clumps). I also needed to add two more eggs to fill all 12 muffin cups, but maybe I didn’t put in enough sausage. Had to bake about 30-40 mins probably because of the partially frozen hash browns. If you make my modifications, you may want to spray the paper muffin liners because it was a little hard to get the egg out. Even with my modifications, turned out amazingly! Definitely a keeper!
Pretty tasty! It’s a bit of work for breakfast but something different. I also needed to bake mine for an extra 15 minutes. I’d make it again. Thanks for the recipe
this was super easy and delicious just had to cook them a little longer
It was absolutely delicious! Pretty easy to make as well!
These were so delicious. Eggs were fluffy and perfectly cooked. Very easy to make. I did not mix cheese with the eggs but put into the muffin tin first and then filled with the egg mixture. Very easy.
Excellent breakfast / brunch dish : ) My son said, “Mom, why have you not been making these all my life.” As you will see, this is a very easy, and versatile recipe. I did not do exactly as the recipe calls, because I did not have sliced bacon strips on hand. Rather, I had bacon pieces, which I chopped, and fried up. I added the bacon pieces to the egg mixture along with the ham. I used a mixture of finely grated cheese; mild cheddar, and low-moisture mozzarella. And, instead of Gouda on top I used shredded Monterey Jack cheese, because my son doesn’t care for Gouda. I coated the muffin cups with butter before ladling in the mixture.
Very yummy! Skipped the gouda on top, and used some breakfast sausage links in place of ham (since I already had them ready to go) and these were really delicious. I like baking a batch of these every week or so, for my teenager to have a hot breakfast on those early school mornings. These can freeze and reheat well too. Lots of mix / match filling options. My bake time was closer to 25 minutes.