Ingredients
Olive oil or cooking spray, for greasing
12 large eggs
½ cup whole milk (or milk of choice)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
12 ounces bacon, cooked and chopped
2 cups shredded cheddar cheese
2 fresh jalapeños, seeded and finely diced
Fresh cilantro, chopped (optional, for garnish)
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with oil or cooking spray.
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Whisk the eggs. In a large bowl, combine the eggs, milk, salt, and pepper. Beat until frothy and evenly mixed.
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Layer the fillings. Divide half of the bacon, half the cheese, and half the jalapeños among the muffin cups.
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Add the egg mixture. Carefully pour the egg mixture over the fillings, filling each cup about halfway.
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Top and bake. Sprinkle the remaining bacon, cheese, and jalapeños on top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool slightly. Let the muffins rest for a few minutes before removing them from the pan.
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Serve warm with fresh cilantro if desired.
🧡 Meal Prep Tip: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1 minute or in the oven at 400°F for 5 minutes.
Notes
- Dairy-Free Option: Use almond milk and dairy-free cheese.
- Vegetarian Option: Swap bacon for veggie sausage or roasted mushrooms.
- Spice Level: Adjust jalapeños or use milder peppers for a kid-friendly version.
- Texture Tip: Whisk the eggs well — more air means fluffier muffins!
- Prep Time: 10 min
- Cook Time: 25 min