Breakfast Egg Muffins
These Breakfast Egg Muffins are a quick and nutritious way to start your day. Packed with protein from eggs and bacon, combined with the rich flavor of cheddar cheese and fresh chives, they make for a convenient on-the-go meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup cheddar cheese, shredded
- 10 large eggs
- ¼ teaspoon pepper
- ⅓ cup milk
- ¼ teaspoon salt
- 1 tablespoon fresh minced chives
- 6 ounces cooked bacon, chopped
Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Stir in ¾ cup of shredded cheddar cheese, chopped cooked bacon, salt, and pepper, mixing until all ingredients are evenly distributed.
- Divide the egg mixture evenly among the greased muffin cups, filling each one almost to the top.
- Sprinkle the tops with the remaining ¼ cup of shredded cheddar cheese and fresh minced chives.
- Bake in the preheated oven for about 20 minutes, or until the centers are set and the muffins are golden brown on top.
- Let the muffins cool slightly before removing them from the tin. Serve warm.
Nutrition
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 210mg