Description
Delicious and easy to make bacon egg and cheese muffins perfect for breakfast or a snack.
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 English muffins, split and toasted
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Add the crumbled bacon and shredded cheese to the egg mixture and stir until evenly combined.
- Place the toasted English muffin halves on a baking sheet.
- Pour the egg mixture over the muffin halves, filling them generously.
- Bake for 15-20 minutes or until the eggs are set.
- Serve warm and enjoy!
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat in the microwave or oven before serving.
- Add vegetables like spinach or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 200mg