Breakfast Egg Muffins

Yield: 12


10 large eggs
1/3 c. milk
1 c. White Cheddar Cheese (shredded)
6 oz. cooked bacon
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives


Preheat oven to 375 degrees.

In a large glass mixing bowl, combine eggs and milk and whisk well.

Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups.

Sprinkle with remaining 1/4 c. cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.


Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)