Paddle Wheel

 

We eat a lot of eggs at our house, especially for breakfast. Most of them get poached or fried, but we also like scrambled eggs, shirred eggs, and omelets. Every now and then, I whip up a batch of egg muffins. They’re a bit more work, but the leftovers make tomorrow’s breakfast effortless. I coat six muffin cups with oil or melted butter, then divide three crisp, crumbled bacon slices between the six cups. I add a tablespoon of grated cheddar to each cup (Swiss or Wensleydale are good, too). Then I whisk together five eggs and a pinch of salt and pepper (sometimes I add a little Italian seasoning). I pour the egg mixture into the cups to fill them about 3/4 full. They bake at 400F for 15 to 20 minutes, or until they’re nearly set. We either eat them fresh out of the oven, or save them for an on-the-go breakfast later.