Breakfast Egg Muffins
These Breakfast Egg Muffins are made with eggs, bacon, and cheddar to make a filling breakfast the whole family is sure to love.
- 12 large eggs
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound cooked bacon chopped
- 2 small jalapenos seeded and diced
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper.
Spray a muffin pan with cooking spray.
Evenly disperse half of the bacon, cheddar cheese, and jalapenos into each muffin cup.
Add the egg mixture filling each cup until it is ½ full.
Top with the other half of the bacon, cheddar cheese, and jalapenos.
Bake on the center oven rack for 20 to 25 minutes, until set.
Remove from the oven and serve hot.
Store any leftovers in the refrigerator in an airtight container up to 5 days.
Reheat in the microwave for 1 minute.
Calories: 266kcal | Carbohydrates: 1g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 248mg | Sodium: 927mg | Potassium: 287mg | Vitamin A: 360IU | Vitamin C: 2.8mg | Calcium: 48mg | Iron: 1.4mg