Ingredients
12 Large eggs
8 slices Cooked bacon, crispy and crumbled
1 cup Shredded cheddar cheese
1/4 cup Milk (any kind)
1/2 teaspoon Salt
1/4 teaspoon Black pepper
Cooking spray as needed
Instructions
1. Preheat oven to 350°F (175°C). Generously spray a 12-cup muffin tin with cooking spray.
2. In a large bowl, whisk eggs with milk, salt, and pepper until well combined and slightly frothy.
3. Gently fold in crumbled bacon and shredded cheddar until evenly distributed.
4. Pour mixture into prepared muffin cups, filling each about 2/3 full.
5. Bake for 18-22 minutes, until centers are set and tops are lightly golden.
6. Let cool in tin for 5 minutes, then loosen edges with a knife and lift out. Serve warm.
Notes
For meal prep: Cool completely, then refrigerate in airtight container for up to 4 days, or freeze for up to 3 months. Reheat in microwave 30-60 seconds (from fridge) or 1-2 minutes (from frozen). For best texture, do not overbake. Customize with vegetables, different cheeses, or meat alternatives as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Meal Prep
- Method: Baked
- Cuisine: American
- Diet: Low Carb, Gluten Free
Nutrition
- Serving Size: 1 egg cup
- Calories: 155 kcal
- Sugar: 1 g
- Sodium: 340 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 195 mg