Bacon And Veggie Mini Egg Muffins

1. 1

   Preheat the oven to 375 degrees.Spray 8 cups of a 12 cup muffin pan with non-stick spray. Place 1/4 cup of water in remaining 4 cups for even cooking.

2. 2

   Cut up your bacon, tomato, onion and potato. Heat 9-inch saute pan over medium heat and place bacon in pan. Set other vegetables aside. Cook bacon until crispy, remove bacon to a paper towel to drain. Remove bacon fat, reserving 1 tsp. in pan, add remaining vegetables and cook until cooked halfway though.

3. 3

   Place bacon and vegetables in a bowl and set aside. Toast bread lightly. Using the biscuit cutter, cut a circle from each slice of bread. Place each circle in the bottom of each muffin cup. Push the bread so it's flat on the bottom.

4. 4

   Whisk together eggs and milk in a bowl.

5. 5

   Place 1 Tablespoon of bacon mixture in each muffin cup. Fill each cup 3/4 with egg mixture.

6. 6

   Bake at 375 degrees for 30 minutes or until egg is firm.

7. 7

   Finely chop cilantro and mix with cheddar cheese. The last 5 minutes of baking, sprinkle egg muffins with cheese mixture.

8. 8

   Remove from oven when done and let stand for 5 minutes. Run a table knife around each muffin to loosen.

* Per serving · 4 servings · Values may vary.

No additional tips available.