Bacon + Blue Cheese Egg Muffins

Yesterday was one of those days that I put on a huge college sweatshirt, and looked like a hot mess all day. You know what I’m talking about! If I was in my pre-parenthood life I would have stayed in bed all day and binge watched trashy shows.

Instead I did probably the exact opposite of that, just with super oversized comfy clothes on. I felt fine. I was in good spirits. Just the whole getting dressed like an adult thang was not happening. Turns out, my kids could care less what I look like.

Breakfasts always get me. I’m never quite sure what to eat and I get really tired of having the same thing, the same way, over and over.

So here’s my solution: egg quiche muffins. These single serve quiche muffins are perfect because you can make them ahead, grab and go on your way to work/school/playground. It’s mindless, really, and that’s what I love about it. Do I have any meal preppers out there?!

We have this coffee shop around the corner from us. It’s called Red Hook and it has the most amazing breakfast wrap. It’s called Sweet Baby Blue and it’s basically a wrap with egg, caramelized onion, blue cheese, bacon, and oh yeah. Fig jam. I ate these wraps like it was going out of style when I was pregnant with Nolan. They are, in no uncertain terms, AMAZING. I needed to recreate them one way or another.

If you find yourself in Queen Village in Philly, definitely stop by Red Hook and get yourself a Sweet Baby Blue wrap. Ugh, I’m drooling just thinking about it.

So, I’ve infused these egg quiche muffins with all those glorious flavors, took a bite and said some combination of “amazing/insane/insane/so good/amazing/holy crap” to Jaryd as I took pictures. So let’s get to it make some Bacon + Blue Egg Quiche Muffins:

Cook bacon in a skillet over medium heat. Remove to a plate lined with a paper towel.

Keep the skillet on and cook the chopped onion in the bacon grease. Sauté for about 10 minutes until reduced, soft, and golden brown.

In a large bowl, combine the beaten eggs, milk, garlic powder, salt, white pepper, crumbled bacon, blue cheese, and caramelized onion.

Line the muffin tins with a good parchment paper muffin liners. THESE are my fave!

Use a ladle to scoop the egg mixture into the muffin tins. I made sure to scoop from the bottom of the mixture to equally distribute the goodies. Bake them for 15 minutes.

This is where the magic happens. Fig jam. I get it. You think this is going to be weird. Fig jam in eggs? Are you sure?! YESSS YES I’M SURE!! It adds such an amazing sweetness and really ties together all the flavors. After the 15 minutes, place about 1 teaspoon of fig jam on top of each muffin.

Bake it for another 15 minutes. Remove the muffins from the oven and allow to sit for 5 minutes in their tins.

Place on a wire cooling rack and enjoy. These are amazing for a holiday brunch, or just a good ol’ fashion weekday breakfast. The fig jam center is just… beyond amazing.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Bacon + Blue Cheese Egg Muffins

You’ll love these easy Bacon + Blue Cheese Egg Muffins!! They’re perfect for a tasty low carb + gluten free grab and go breakfast!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 30Cook: 30Total: 60

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Servings: 12 1x

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Ingredients

• 6 slices of bacon
• 1 sweet onion, coarsely chopped
• 4 oz. blue cheese, crumbled
• 6 teaspoons fig jam
• 1 cup whole milk
• 6 eggs, beaten
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 1/2 teaspoon sea salt

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Instructions

1. Preheat oven to 350F.
2. Cook bacon in a skillet over medium heat. Remove to a plate lined with a paper towel.
3. Keep the skillet on and cook the chopped onion in the bacon grease. Sauté for about 10 minutes until the onion is reduced, soft, and golden brown.
4. In a large bowl, combine the beaten eggs, milk, garlic powder, salt, white pepper, crumbled bacon, blue cheese, and caramelized onion.
5. Line muffin tins with muffin liners.
6. Use a ladle to scoop the egg mixture into the muffin tins. I made sure to scoop at least once from the bottom of the egg mixture to get equal distribution of the goodies.
7. Bake for 15 minutes.
8. After the 15 minutes, scoop a teaspoon of fig jam into the center of the egg muffin.
9. Bake the muffins for an additional 15 minutes.
10. Remove the muffins from the oven and allow to sit for 5 minutes in their tins.
11. Place on a wire cooling rack, or store in the fridge and warm it up before eating!

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Enjoy!! xo