Description
Bacon Egg and Cheese Muffins make breakfast irresistible!
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheddar cheese
- 6 slices of cooked bacon, chopped
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 package (6 count) English muffins, split
- Butter or cooking spray for greasing
Instructions
- Preheat the oven to 350°F.
- Grease a muffin tin with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
- Stir in the chopped bacon and shredded cheddar cheese until evenly distributed.
- Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- While the muffins are baking, toast the English muffins until golden brown.
- Once the egg muffins are done, let them cool for a few minutes before removing them from the tin.
- Serve the egg muffins on toasted English muffins for a delicious breakfast sandwich.
Notes
- For a spicier kick, add diced jalapeños or hot sauce to the egg mixture.
- For a vegetarian option, substitute the bacon with sautéed spinach or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 200mg