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Bacon, Arugula, and Smoked Mozzarella Egg Muffins

Bacon, Arugula, and Smoked Mozzarella Egg Muffins


  • 10 large eggs
  • 1/2 cup 2 percent milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Tabasco sauce
  • Freshly ground black pepper
  • 4 strips center-cut bacon
  • 4 cups baby arugula
  • 2/3 cup shredded smoked mozzarella
  • 18 grape tomatoes


  1. First, preheat the oven to 425 degrees F and coat a nonstick 12-cup muffin pan with cooking spray; set it aside.
  2. In a large bowl, whisk together eggs, milk, salt, pepper, and Tabasco sauce for base.
  3. In a skillet, cook 4 strips center-cut bacon until crisp, about 5 minutes; drain on paper towels.
  4. Pour off all but 1 teaspoon of fat; add baby arugula and saute until wilted, about 2 minutes. Crumble bacon and roughly chop arugula; add to cups. Then add shredded smoked mozzarella and egg mixture.
  5. Top with 18 grape tomatoes, quartered. Bake until set, about 12 minutes. Cool in pan for 2 minutes and remove.


  • Recipe courtesy of Laraine Perri.

Nutrition Information

Per serving: 205 kcal cal., 13 g fat (5 g sat. fat), 377 mg sodium, 1 g fiber, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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