Egg Cupcakes

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown but still pliable, about 5 minutes. Drain bacon slices on paper towels, reserving a few tablespoons of bacon fat for extra flavor, if desired.

Recipe View 0 mins Line 6 cups of a nonstick muffin tin with bacon slices, allowing the bacon to overhang the edges. Chop leftover bacon slices and sprinkle over the bottom of each cup, reinforcing the bacon base.

Recipe View 2 mins Whisk eggs, milk, melted butter, parsley, salt, and pepper together in a large bowl until light and frothy. Stir in diced ham and shredded mozzarella cheese, ensuring everything is well combined. (2 minutes)

Recipe View 3 mins Carefully pour the egg mixture into the bacon-lined cups, filling them almost to the top. Gently fold the overhanging bacon edges inwards to partially cover the filling. Top each cupcake with a slice of Gouda cheese. (3 minutes)

Recipe View 18 mins Bake in the preheated oven until the Gouda cheese is melted, golden brown, and the eggs are set, about 15-20 minutes. A toothpick inserted into the center should come out clean.

Recipe View 0 mins Let the cupcakes cool slightly in the muffin tin before carefully removing them and serving warm. Garnish with fresh parsley or a sprinkle of paprika, if desired.