Great breakfast for busy mornings. Quick and easy to make. Bake the night before and refrigerate. The next day, warm and eat! To make a “fun” presentation, insert crisp bacon pieces in the center of each muffin. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
muffins
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Ingredients
- 6 large eggs, beaten
- 1/2 cup cheddar cheese, shredded
- 1/4 cup milk whole or 2%
- salt and black pepper to taste
- 6 strips bacon, cooked crispy broken in half
- vegetable oil cooking spray
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Add milk, cheese, salt and ground black pepper (as preferred). Stir together.
- Spray muffin tin (6 cups) with vegetable oil cooking spray.
- Fill each cup with egg mixture.
- Reduce oven temperature to 375. Bake 15 minutes. Muffins will rise dramatically while baking and… deflate dramatically while cooling.
- Cool baked egg muffins 15 minutes. Place in a zippered bag or lidded container. Refrigerate up to 3 days.
- Warm in the microwave for 5 seconds or in a preheated (400) oven for 5 minutes.
- Break one crispy bacon strip in half. Place both pieces in center of each egg muffin. Repeat until all six muffins have two pieces of bacon inserted in center.
- Serve immediately. Or allow to cool. Place in airtight container and refrigerate. Reheat in microwave for 2-3 seconds or in a preheated 400 degree oven for 5 minutes.
Recipe Notes
VARIATION: Place crumbled cooked bacon in egg mixture before baking. Crisp cooked bacon is best. Soft bacon will be too chewy. This variation keeps well in the refrigerator.