Bacon, Basil, Sun-Dried Tomato Muffins

The Bacon, Basil, Sun-Dried Tomato Muffins rely on a mixture of eggs beaten with cheddar cheese, chopped sun-dried tomatoes, diced red onion, and crumbled cooked bacon. Torn fresh basil brings brightness to the savory ingredients. The batter is portioned into muffin cups and topped with Parmesan cheese before baking at a moderate oven temperature. This method yields individual muffin-sized portions with a firm yet tender egg texture and a savory cheesy crust. The muffins combine smoky bacon, pungent sun-dried tomato, and herbal basil flavors that meld during baking.

The texture is similar to a crustless quiche or egg muffin, allowing for easy handling and portion control. The Parmesan on top adds a slightly crisp, salty layer. These muffins work well for breakfast, brunch, or a handy protein snack without bread. They can be served warm or at room temperature.

Since the ingredients are simple and familiar, preparation involves mixing and baking without complicated techniques. Cooling the muffins slightly before removing from the tins prevents breaking. They keep well refrigerated for use within a few days and can be reheated gently in an oven or microwave.