These egg muffins are delicious and easy to make and can be made ahead of time for busy mornings. This recipe uses cheddar cheese and bacon, but you can use any combination of ingredients you like. Just follow the portions for fillings that are used in this recipe and swap out or add your favorites.
Preheat the oven to 350F
6 eggs, beaten until light
¾ cup grated cheddar cheese
6 strips of cooked bacon, crumbled
Salt and pepper to taste
Muffin tin – 6 serving size
Grease the muffin tin with olive oil spray, olive oil, butter or muffin tin liners. Evenly distribute the bacon bits between the 6 muffin cups. Then repeat with the cheese. Add the salt and pepper to the egg mixture and pour over the ingredients within the muffin tins.
Bake for 20 minutes or until set on top and slightly springy.
To cook the bacon in the oven: Preheat the oven to 350F. Line a baking sheet with tin foil. Lay the bacon strips in a single layer and bake for 10-12 minutes or until crispy.
You may swap out the ingredients in the muffins, but make sure to use approximate portions as listed above so the muffins don’t get too heavy.