scrambled egg bites

Ingredients

• 18 large eggs

• 1 pound bacon, cooked and chopped (keep bacon grease)

• 4 Tablespoons (½ stick) unsalted butter, melted and slightly cooled

• ⅓ cup minced shallots,

• 3 Tablespoons chopped chives

• 6 ounces gruyere Cheese, finely grated (about ¾ cup) (this is optional as I don’t eat cheese)

• 1 teaspoon creole seasoning

• The filling is completely up to you, you can any toppings you want and it will not affect them

Instructions

• Preheat the oven to 350°F.

• In a large mixing bowl crack all the eggs. Whisk the eggs together until fully combined

• Stir in the melted butter, shallots, chives, cheese and seasoning until combined well.

• Using a pastry brush, brush some of the remaining bacon grease into a 12 cup muffin pan.

• Spoon the egg mixture, stirring in between to keep even, into the muffin pan. Each cup should only be filled about ¾ full as the egg mixture will rise.

• Evenly add a pinch of bacon pieces into each cup. It’ll be about ½ Tablespoon per muffin. Use a fork and move the bacon around evenly in each cup to gently combine.

• Place into the oven and bake for 15-20 minutes, until golden brown on the edges.

• Remove and allow to cool for 5 minutes before removing from the muffin pan.

• You can freeze up to 5 months or refrigerate with a paper towel covering them in a ziploc for 4 days

Enjoy!