Muffie (n) Ge Bacon Eggs half and Half

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	55 mins
Course	Breakfast
Cuisine	European
Servings (Default: 3)

Ingredients

Also: silicone muffin pan, deep

Instructions

Preheat convection oven to 130°C (265°F)
Line the bottom of a 6-mold muffin pan with bacon pieces (roughly one-third of each slice), then line the walls with whole bacon slices
Crack 3 whole eggs into 3 of the molds, keeping yolks intact
Beat the remaining 3 eggs with a dash of milk, fold in half the fresh or dried herbs, and divide evenly among the remaining 3 molds
Sprinkle remaining herbs over the whole-egg molds and grate Parmesan over all 6 molds to taste (the Parmesan and bacon provide sufficient salt)
Place the muffin pan on the middle rack and bake for 30 minutes at 130°C (265°F)
Turn off the oven and let the eggs rest inside for 5 minutes
Remove the pan from the oven and serve plain or with mayo, tartar sauce, Béarnaise, or Hollandaise sauce

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.