BACON EGG MUFFINS

 

Ingredients

• Butter (for greasing muffin tins)
• 10 large eggs
• 1/2 cup whole milk
• 1/2 lb bacon, cooked and crumbled
• 1 1/2 cups cheddar cheese, shredded (divided)
• 1/2 cup green onions, chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease the muffin tin generously with softened butter, and set aside.

2. In a medium bowl, whisk together eggs, whole milk, crumbled bacon, chopped green onions, 1 cup of shredded cheddar cheese, onion powder, garlic powder, salt, and pepper. Set the mixture aside.

3. Pour the egg mixture into each muffin tin cavity, filling each about 3/4 full.

4. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the tops of each muffin.

5. Bake for 15-20 minutes, or until the egg muffins are set. They will puff up while baking and deflate slightly as they cool.

6. Allow the muffins to cool in the pan for 2-3 minutes, then carefully remove and serve immediately.

Notes

• Store leftover egg muffins in an airtight container or plastic bag in the refrigerator for up to 5 days, or freeze for up to 6 months.
• To reheat from chilled, microwave for approximately 1 minute until warmed through. Alternatively, reheat in a skillet with a little water, covered, until heated through.
• To reheat from frozen, wrap the egg muffins in a damp paper towel and microwave for 1-2 minutes, or until heated through.