easy & delicious
Mini Egg Muffins with Bacon and Cheddar
Preheat oven to 350 degrees, grease a mini muffin pan.
In a mixing bowl, crack eggs and beat until yolks are broken and well mixed. Add in milk and whip until fluffy. Add a dash of salt and pepper.
POUR INTO PAN
In the muffin pan, layer the shredded cheese and bacon into the cups so that they are about ⅓ of the way full.
Pour egg mixture into each cup, until cups are about ⅔ full.
Bake for 10-12 minutes until egg muffins are solid. No liquid should remain.
Allow to cool before popping out of pan.
These Mini Egg Muffins with Bacon and Cheddar are the perfect make-ahead breakfast! Pop them in the freezer and reheat in a few seconds for breakfast on the go.
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