One morning I was wondering what to cook for breakfast and I found this recipe on Favorite Family Recipes. This only took 22 minuets to make and was delicious!
Makes 12 muffins.
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt (or to taste)
- 6 cherry tomatoes diced
- 6 slices bacon cooked, crumbled (I used ham)
- 1/2 cup cheese
- 1/3 cup green onion, chopped
Preparation
- Preheat oven to 350 degrees F. Place eggs, milk, and salt in a blender and blend 5-6 seconds or until well blended. You can also whisk the eggs by hand but the eggs might not turn out as fluffy.
- Spray a non-stick muffin tin with cooking spray, making sure to get each individual cup covered completely. Fill each cup about half full of the egg mixture. You may have a little left over, in that case fill each cup slightly more but don’t fill more than 2/3 full.
- Evenly distribute the tomatoes, bacon (or ham), cheese, and green onion between the cups. Using this order will distribute the toppings evenly in each cup.
- Bake in preheated oven for 10-12 mintues or until eggs are puffy and cooked through. It’s a good idea to rotate the muffin pan half-way through to ensure even cooking all around.
- Use a knife or thin spatula to remove muffins from cups. Serve hot.
