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Discover the deliciousness of Cheesy Bacon and Egg Muffin Cups, a versatile and satisfying dish perfect for breakfast or any time of day. Whether you’re looking for a quick grab-and-go option or a hearty addition to your brunch spread, this recipe combines the richness of eggs, the savory crispiness of bacon, and the creaminess of cheddar cheese, all nestled in a convenient muffin cup. Easy to prepare and packed with flavor, these muffin cups are a favorite among families and busy individuals alike.

Cheesy Bacon and Egg Muffin Cups

Indulge in the delightful taste of Cheesy Bacon and Egg Muffin Cups, a perfect dish for your spring brunch or Easter gathering. These creamy, savory muffin cups combine the rich flavors of eggs, crispy bacon, and sharp cheddar cheese, making them a comforting choice for any meal. Quick to prepare and easy to grab on busy mornings, they're ideal for meal prep. Save this recipe for later and enjoy a satisfying, protein-packed breakfast!
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Ingredients
  

6 large eggs

1 cup shredded sharp cheddar cheese

6 slices of bacon, cooked until crispy and crumbled

1/2 cup fresh spinach, chopped (or frozen spinach, thawed and thoroughly drained)

1/4 cup whole milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly cracked pepper, to taste

Olive oil or cooking spray, for greasing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Take a 12-cup muffin tin and grease each cup generously with olive oil or cooking spray to facilitate easy removal of the muffin cups after baking.

    Cook the Bacon: In a skillet over medium heat, cook the bacon strips until they reach a nice crispiness. Once cooked, transfer the bacon to a plate lined with paper towels to absorb any excess grease. After a few minutes, crumble the bacon into small, bite-sized pieces.

      Prepare the Egg Mixture: In a large mixing bowl, crack all six eggs into the bowl. Pour in the milk and whisk together until the mixture is smooth and well blended. Add in the garlic powder, onion powder, and a generous pinch of salt and pepper, whisking again to combine.

        Incorporate Additional Ingredients: Gently fold the crumbled bacon, shredded cheddar cheese, and chopped spinach into the egg mixture. Stir until all ingredients are evenly combined and coated in the egg.

          Fill the Muffin Tins: Carefully pour the egg mixture into each greased muffin cup, filling each about three-quarters full to allow room for the muffins to rise while baking.

            Bake the Muffin Cups: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes. The muffin cups should rise and turn lightly golden, indicating that the eggs are set.

              Cool and Remove from Tin: Once baked, remove the muffin tin from the oven and allow it to cool for about 5 minutes. Using a small knife, gently run it around the edges of each muffin cup to loosen them. Carefully lift each muffin cup out of the tin to cool on a wire rack.

                Serve and Enjoy: Serve these cheesy bacon and egg muffin cups warm for a fulfilling breakfast or delightful snack. They can be stored in an airtight container in the refrigerator for up to four days. Reheat in the microwave for a quick meal whenever you need it.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffin cups

                    Presentation Tips: For an added touch, garnish each muffin cup with a sprinkle of fresh herbs, such as parsley or chives, before serving. Consider pairing them with a side of fresh fruit or a light salad for a balanced meal. Enjoy!