Breakfast for 12
Breakfast Egg Muffins
Bacon, cheese, jalapeños, and eggs bake in a muffin pan until firm, making twelve portable breakfast portions.
$1.17per serving $
45 minstart to table
12servings
AmericanGluten-freeLow-carbBudgetBreakfastsLunchesBack to school
Ingredients
- extra-virgin olive oil or cooking spray (optional)
- 12 large eggs
- 1/2 cup whole milk
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 12 oz bacon
- 2 cups shredded cheddar cheese
- 2 jalapeños
- fresh minced cilantro (optional)
Steps
- Heat the oven to 375 F and grease a 12-cup muffin pan with oil or cooking spray.
- Cook the bacon in a skillet over medium heat for 8 to 10 minutes, then crumble it.
- Whisk the eggs, milk, salt, and pepper in a bowl, then stir in the cheese, jalapeños, bacon, and optional cilantro.
- Divide the mixture among the muffin cups and bake for 20 to 22 minutes, until the eggs are firm.
- Cool the muffins for 5 minutes before removing them from the pan.
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