Bacon and Egg Muffins
Bacon and Egg Muffins combine your favorite morning flavors into a convenient muffin format, perfect for breakfast or a quick snack.
Ingredients
Egg Mixture
- 6 large large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup cooked bacon (chopped)
Dry Ingredients
- 1 cup flour
- 1 teaspoon baking powder
- to taste salt
- to taste pepper
Preparation
- as needed cooking spray or muffin liners
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a muffin tin with cooking spray or line with muffin liners.
- In a mixing bowl, whisk together the eggs and milk.
- Stir in the chopped bacon and shredded cheese.
- In another bowl, mix the flour, baking powder, salt, and pepper.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until the muffins are set and lightly golden.
- Allow to cool slightly before removing from the tin. Enjoy warm or store in the refrigerator for meal prep.
Notes
These muffins are versatile and can be served warm, in a lunchbox, or paired with fresh fruit or yogurt. Store leftover muffins in an airtight container in the refrigerator for up to five days, or freeze for longer storage.