Bacon and Egg Muffins

Ingredients for 1 servings:

• 5 eggs
• 200 ml cream
• 3 tbsp Parmesan, freshly grated
• Salt and pepper, from the mill
• some basil
• 24 slices of bacon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for approx. 12 muffins

Crack the eggs into a bowl. Add the cream, cheese, salt, and pepper, and whisk well with a fork or whisk. Wash the basil, tear the leaves into small pieces, and stir in. Use a muffin tin for 12 muffins. Line each well with two slices of bacon. The tin doesn’t need to be greased beforehand, as the bacon contains enough fat. Divide the egg mixture among the 12 muffins, filling them just below the rim. Preheat the oven to 180°C (top/bottom heat) and bake the muffins for 12-15 minutes, until golden brown. Tips: If you like, you can also add small diced vegetables, mushrooms, etc. to the egg mixture. Vegetarians can use grilled zucchini slices instead of the bacon.