egg bacon cheese muffinsSalty bacon, sharp cheddar, and light fluffy eggs all speckled with herbs and spices in a handy little cup. Now that’s my kind of a breakfast!  If you’re like me, you’ll want to pair it with sourdough toast and jam plus a little salted orange juice.  Or if you still can’t do grains, try it with a side of roasted herbalicious potatoes.

It’s perfect for GAPS, too: just add a little grain-free banana bread and you’ve got a hearty meal that will keep you going all morning.

I love taking a day when I have lots of time and working for a day when I don’t.  That is what I love so much about this recipe.  You can make a batch or two and keep them in the fridge for a quick breakfast.  Plus, they are delicious!

Oh, and make sure you use good quality paper liners for your muffin pan, otherwise you will be muttering under your breath as you scrub each cup clean.  I have done that twice, since I didn’t learn my lesson the first time.

Equipment Needed:

  • large glass bowl, whisk, and a wooden spoon
  • muffin pan, paper liners, and a ladle
  • cooling racks

And look at that color in the picture above.  The dark yellow comes from the vitamin content in the eggs.  My eggs are from chickens that are truly pastured, outside eating bugs and real food scraps.  You can bet they taste better, too!

Bacon, Egg, and Cheese Cups
makes 12

1 dozen eggs, whisked
12 ounces good-quality bacon, cooked and chopped (buy pastured bacon here)
2 cups sharp cheddar cheese, shredded (buy grass-fed cheeses here)
dried basil and oregano (buy herbs and spices here)
salt and pepper to taste (buy good quality pepper and unrefined sea salt here)
1 cup parmesan cheese (buy grass-fed cheeses here)

  1. Prepare ingredients: whisk eggs, cook bacon, grate cheese.  Preheat the oven to 350 degrees.  Line a muffin pan with paper liners.
  2. In a large bowl, stir together eggs, bacon, and cheddar cheese.  Season with a pinch each of basil and oregano, then season with salt and pepper to taste.  Ladle into lined muffin pan cups.  Sprinkle with parmesan cheese.
  3. Bake for 25 minutes, or until puffy and slightly browned on top.  Remove from oven and let cool for about 15 minutes on a wire cooling rack.  Loosen paper cups with a butter knife and lift out of the muffin pan.
  4. Serve immediately while still warm, or let cool completely and store in an airtight container in the refrigerator.