I found a link to eggs in a muffin tin. Unfortunately, as is the flaw with many Pinterest links, it linked to a picture only and not directions. But I tried it out this morning and while no bagels are required, they were pretty easy and delicious.
Breakfast Egg Muffins(Prep: 10 min. Bake: 35 min.)
- 8 eggs
- 1/2 c. cheese
- splash of milk
- 12 strips of bacon
- salt and pepper to taste
- chopped peppers/onions (optional)
First, grease your muffin tin. I sprayed olive oil spray and it worked well. Then loop a slice of bacon in each tin. I use turkey bacon because it's awesome. The bacon didn't really form to the shape of the tin, but it stood up on its own. It works.
Second, scramble up eggs and cheese. For 12 "muffins" I used 8 eggs. Six wasn't enough. I added about 1/4 c. shredded mozzarella cheese and 1/4 c. cheddar. Also a splash of milk. If I made these again, I would add salt/pepper to taste and maybe even some chopped onions/peppers.
Pour the scrambled eggs into the tins. The easiest way I found to do this was with a cookie scoop. Don't worry if the egg leaks around the outside of the bacon. The few that looked like they didn't leak ended up leaking in the oven anyway. They'll taste the same even if they aren't picture perfect. I filled each cup up about three-quarters full. The eggs expanded a little when baking, but they just "puff" and don't overflow.
I baked them at 375F for about 35 minutes. The eggs had puffed and were toasty brown on top. They slid easily out of the tin and were very hot. Nate ate his with hot sauce; I liked them plain.
I was happy with how they turned out. This would be easy to take to a breakfast or brunch. It would also be cute if you wanted to serve them each on half of a toasted mini bagel. Since the egg crisps over the top, the insides stay warm for quite awhile.
Update: We had leftovers and they are surprisingly and amazingly good reheated! I popped a couple in the microwave for 20–30 seconds and the insides were still fluffy delicious.