Sunday morning breakfast treat.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Nutrition Facts

310 calories; protein 23.1g; carbohydrates 2.1g; fat 22.9g; cholesterol 249.2mg; sodium 987.7mg. Full Nutrition
Advertisement

Reviews (8)

Most helpful positive review

Rating: 5 stars
10/08/2017
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. Read More
(13)
15 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/14/2017
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. Read More
(13)
Rating: 5 stars
10/07/2017
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. Read More
(13)
Rating: 5 stars
04/30/2018
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. Read More
(5)
Advertisement
Rating: 4 stars
01/27/2020
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! Read More
(1)
Rating: 5 stars
03/01/2021
Made it as is + 2 more eggs and a pinch of cayenne. Delicious Read More
(1)
Rating: 5 stars
08/24/2018
It was absolutely delicious! Pretty easy to make as well! Read More
Advertisement
Rating: 4 stars
05/17/2021
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! Read More
Rating: 5 stars
11/23/2018
this was super easy and delicious just had to cook them a little longer Read More
Rating: 5 stars
09/30/2019
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! Read More