Bacon and Egg Muffins

Recipe View Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin generously with cooking spray. (5 minutes)

Recipe View Arrange bacon slices on a microwave-safe plate and microwave on high for approximately 75 seconds, or until partially cooked but still pliable. (2 minutes)

Recipe View Carefully line each muffin cup with a bacon slice, pressing it against the sides to create a cup shape. Ensure the bacon edges slightly overhang the top of each cup. (5 minutes)

Recipe View In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. (2 minutes)

Recipe View Spoon the egg mixture evenly into the bacon-lined muffin cups, filling each almost to the top. (3 minutes)

Recipe View Customize each muffin by sprinkling green onions over four, jalapeño peppers over another four, and roasted red peppers over the remaining four. (3 minutes)

Recipe View Bake in the preheated oven for approximately 20 minutes, or until the egg mixture is set around the edges but still slightly moist in the center. (20 minutes)

Recipe View Remove the muffin tin from the oven and sprinkle Cheddar cheese evenly over the muffins. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the eggs are fully cooked through. (5 minutes)

Recipe View Let the muffins cool in the tin for a few minutes before gently removing them and serving warm. (5 minutes)