Description
Simple baked egg muffins containing bacon and cheese for a quick breakfast.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup cooked, crumbled bacon
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease a 6-cup standard muffin tin well.
- In a medium bowl, whisk the eggs and milk together until combined.
- Stir in the crumbled bacon, shredded cheese, salt, and pepper.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake for 15 to 18 minutes, or until the eggs are set and slightly golden.
- Let the muffins cool in the tin for a few minutes before removing them.
Notes
- You can add 1/4 cup of chopped cooked vegetables, like spinach or peppers, if desired.
- These muffins store well in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1
- Sodium: 280
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 150
Keywords: bacon, cheese, egg muffins, breakfast, baked eggs, portable breakfast