I found this recipe and thought a) that looks easy and b) they’re probably going to be extremely tasty. I was right on both accounts.
My muffin tins are larger than those used in the video (mine are referred to as ‘Texas’ muffin tins) so I added 2 eggs per muffin instead of the 1 prescribed; this has the added benefit of being closer to my regular breakfast quota as 1 egg would not fill me up enough. It also required the use of 1.5 rashers of bacon to fully line the sides of the tin (though not enough for the base). I also added jalapenos for a bit of extra kick.
9 rashers of bacon (I used streaky bacon, cause it has a nice layer of fat and it’s a good consistent width for creating a bacon muffin boundary). Next time I’ll probably use 12 rashes, ½ one for the bottom of the pan, to help prevent the muffin sticking and of course, because you can never have too much bacon. Prosciutto would also work really well, but I wouldn’t bother cooking it first as it will lose its pliability.
*vegetarian option – use large leeks, sliced in half widthways, and chopped into ~10cm lengths. Lightly sauté these in butter or ghee to soften/cook, then line the tins with the leek strips instead of bacon.
2 leaves of rainbow chard (or kale or English spinach) thinly sliced
2 tsp sliced jalapenos, chopped finely (optional)
Butter or olive oil for greasing the pans
Preheat oven to 180C/350F.
Grease muffin trays with butter or olive oil.
Lightly fry bacon over a medium heat until it’s starting to turn golden but not crispy (don’t worry about cooking it too much as it will continue to cook in the oven). Fattier bacon, like streaky bacon, is great for this sort of thing as you need the fat to provide moisture/pliability. Line the cooked bacon around the edges of each pan (and line the bottom as well if you’ve got enough bacon). You’re basically creating a ‘cup’ to put the eggs into.
Add a pinch of sliced greens and a few pieces of chopped jalapeno if using (in total, half the greens/jalapenos)
Crack two eggs into each cup. Use a knife or fork to break up the yolks a little.
Add another pinch of greens and jalapenos (the other half) to each cup. Season with salt and pepper. Mix the greens into the egg mix a bit with the knife (or fork).
Place in the preheated oven (180C/350F) for 20 minutes, or until eggs are ‘set’. They will rise, look slightly puffy, and be firm to touch when they’re done.