Savory Egg Muffins

When we read the word muffins, we often think of grains, however these are grain-free. I didn’t use the word breakfast in the title because they can be enjoyed for any meal! These can be made with a variety of ingredients, and the measurements are loose — meaning, it really is all to taste! It is like a frittata in a muffin shape convenient for travel, and just like a frittata or omelette, the amount of any one ingredient is really up to your preferences.

You will notice that I recommend Northstar Bison’s bacon in the recipe. Let me tell you why! It is much meatier than normal bacon and is slow smoked the old fashioned way in real Wisconsin maple wood shavings. They don’t use liquid smoke to enhance flavors or cut corners. Sliced at medium-thickness, it makes a hearty breakfast or meal a whole lot heartier. I love that it the bacon is simply salt-cured without celery salt that we don’t recommend. Ingredients: pork, sea salt, white pepper, organic liquid honey. All of Northstar Bison’s Pork is always pasture raised, humanely harvested, water rinsed, hormone and antibiotic free, non-GMO, 100% soy-free, 100% corn-free, 100% gluten-free, organically raised, preservative free and minimally processed and their pork feed is tested to be 100% glyphosate-free! Learn more about their pork. We are a referral partner for Northstar Bison and they’ve given us a coupon code for you to enjoy 10% off your entire order: NOURISH. All referral bonuses will be used to reprint A Real Food Alphabet, that is currently sold out.

Also, note that I use these stainless steel extra large muffin holders and these jumbo cupcake liners that are made of uncoated paper, naturally grease-proof and will not fade, deform, or stick during baking. I love their very easy release!

INGREDIENTS

• 12 eggs – preferably organic, pasture-raised and soy and corn-free. 12 eggs will make 6 egg muffins combined with the other ingredients.
• 2 to 4 strips of bacon chopped – I use and recommend Northstar Bison’s soy and corn-free pork shoulder bacon and they are relatively small, so I will use 6 to 8.
• 1 cup of Gruyere cheese – more or less to taste
• 2 Tablespoons of thyme – more or less to taste
• 2 Tablespoons of minced scallions – more or less to taste
• 2 Tablespoons of powdered garlic – more or less to taste
  
  Could substitute or add roasted red peppers, other herbs such as oregano and/or marjoram, chives, onion powder, and/or fresh crushed garlic to taste.

INSTRUCTIONS

1. Fry up the bacon and chop or mince per your preference.
2. Crack eggs into a large mixing bowl and mix with a whisk.
3. Add bacon to the eggs in the bowl.
4. Grate cheese and add to the bowl.
5. Add herbs and scallions, or any other ingredients you’ve chosen to include.
6. Pour all ingredients into lined stainless steel muffin pans.
7. Bake at 325° F and check at 30 minutes. The time depends on what you’ve included in the mix. I use a toothpick to see if they are done. I have had some batches take 45 minutes or even more! I like a lower temperature so as not to have the top browned too much.