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Breakfast Egg Muffins

bacon cheddar egg muffins with jalapeño cheddar and cilantro
  • Serves:  12
  • Prep Time:  10 min
  • Cook Time:  35 min

Ingredients

  • Extra-virgin olive oil or cooking spray, for greasing
  • 12 large eggs
  • ½ cup milk, (we like whole milk)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 12 ounces bacon, cooked then chopped
  • 2 cups shredded cheddar cheese
  • 2 jalapeños, seeded and diced
  • Fresh minced cilantro, for serving (optional)

Method

  1. Preheat the oven to 350°F with a rack in the center position. Grease a 12-cup muffin tin with olive oil or cooking spray. 
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper. 
  3. Evenly divide half of the bacon, half the cheese, and half the jalapeños among the muffin cups. Pour the egg mixture over top, filling each cup about half full. Evenly top with the remaining bacon, cheese, and jalapeños.
  4. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  5. Serve topped with fresh cilantro, if using. Store refrigerated in an air-tight container for up to 5 days. (To reheat, microwave for 1 minute or warm in a 400°F oven for 5 minutes.)