Ingredients

The following ingredients have 4 Servings
  • 10 large eggs (at room temperature)
  • 1 cup shredded mild cheddar cheese
  • ½ cup cream cheese (at room temperature)
  • Seasonings (1/2 tsp salt + a pinch of pepper)
  • 1/3 cup broccoli florets (cooked and chopped)
  • 3 slices smoked bacon (cooked according to the package and chopped)

Instruction

  • PREPARE: Preheat the oven to 300 °F (150° C). Grease very well a standard 12-cup muffin tin with cooking spray and reserve. Meanwhile, blend the eggs, cheddar, cream cheese, and seasonings in the blender until frothy. Pour the mixture into the greased muffin tin (¾ full) and top with the broccoli and bacon.
  • BAKE: Place muffin tin into a large roasting pan with boiling water coming halfway up. Bake the egg muffin mixture for about 25-27 minutes. They are ready when breakfast muffins are just set and have a custard-like texture.
  • SERVE: Let the muffin pan cool on a rack for 2 minutes, run a knife around the edges to loosen them, and gently remove bites. You may use a spoon or invert them over a platter. Don’t wait much longer than 2 minutes or they may become difficult to remove. Serve while hot or warm, or chill in the fridge for up to 3 days.