Baked Bacon and Cheese Egg Cups

• Bacon

  4 slices
• Large Eggs

  4 count
• Shredded Cheddar Cheese

  0.5 cup
• Milk

  2 tbsp
• Salt

  0.3 tsp
• Black Pepper

  0.1 tsp

All Steps

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.

2. 2

   Cook the bacon slices in a skillet over medium heat until crispy. Drain on a paper towel-lined plate, then crumble into small pieces.

3. 3

   In a medium bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.

4. 4

   Divide the crumbled bacon and shredded cheddar cheese evenly among the prepared muffin cups.

5. 5

   Pour the egg mixture over the bacon and cheese in each cup, filling them about three-quarters full.

6. 6

   Bake for 15-20 minutes, or until the egg cups are set, lightly golden, and puffed.

7. 7

   Let the egg cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.