Ingredients
- Softened butter (for greasing muffin tins)
- 10 large eggs
- 1/2 cup whole milk
- 1/2 lb bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup chopped green onions
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease muffin tins generously with softened butter and set them aside.
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 until well combined. Set the mixture aside.
Pour the egg mixture into each muffin tin cavity, filling them about 3/4 full.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the tops of each muffin.
Bake the muffins for 15-20 minutes or until they appear set. Note that they will puff up during baking and may deflate slightly as they cool.
Allow the muffins to cool in the pan for 2-3 minutes, then carefully remove them and serve immediately.
Notes
- Store any leftover muffins in an airtight container or plastic bag in the refrigerator for up to 5 days, or freeze them for up to 6 months.
- To reheat from refrigerated, microwave the muffins for about 1 minute until heated through. Alternatively, reheat them in a skillet with a bit of water, covered, until warm.
- To reheat from frozen, wrap the muffins in a damp paper towel and microwave for 1-2 minutes or until heated through.
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