Spoon mixture evenly into 6 muffin cups filling them nearly to the top. Spray a muffin tin with cooking spray. Ladle into muffin cups. I did this part backwards we did the cheese before the bacon it made absolutely no difference sprinkle cheese on top of the bread slices. Now fit 2 slices of bacon loosely around the sides in each cup overlapping as necessary lining the sides of the muffin cup forming a bacon cup.

Wrap the bacon around the edge of each muffin cup. Bake for 12 15 minutes or until toothpick in the center comes out clean. Top 4 of the egg portions with 1 tablespoon each of the green onion 4 with 1 tablespoon each jalapeno pepper and 4 each with 1 tablespoon roasted red pepper. Bake at 350 degrees for 20 minutes or until the egg is the doneness you like. Run a knife around the edge of each cup to loosen and remove.

Sprinkle with chives if desired. Divide evenly into muffin cups filling each about 2 3 full. The bacon should not be too crispy as it needs to be flexible to fit into the muffin tin. Now carefully crack an egg into each cup. Allow to cool a bit and serve your cheesy bacon egg muffins.

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Bake for another 10 minutes or until the egg yolks reach your desired consistency. Makes 6 bacon and egg cups. Beat eggs and milk together in a bowl. Stir in cooked bacon cheddar cheese italian seasoning and red chili pepper flakes if using. Place a large piece of foil on oven rack below muffin pan while baking to catch any drips.

Crack 1 egg into each of the cups then sprinkle with salt pepper and cheddar cheese. Season with salt and pepper. Remove the bacon from the oven and pour out any excess grease if desired. Sprinkle with salt and pepper and cheese if desired. Next lay a circle of bread into the bottom of each muffin cup.

Season with salt and pepper and mix well. Crack one egg into each hole. In a large mixing bowl crack in eggs and whisk together with salt and black pepper. In a separate frying pan sauté bacon over medium low heat without any oil until slightly brown and lightly curled. Remove from pan and serve these grab and go egg with bacon muffins immediately.

Using a muffin cupcake pan line the holes with a slice of bacon pressing the bacon around the sides of the hole not on the bottom. Place 2 bacon slices in each biscuit cup and crack an egg over each. Bake the egg muffins in preheated oven for 12 15 minutes or until set. Using a muffin cupcake pan line the holes with a slice of bacon pressing the bacon around the sides of the hole not on the bottom. Season with salt and pepper and mix well.

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Bake the egg muffins in preheated oven for 12 15 minutes or until set. Crack 1 egg into each of the cups then sprinkle with salt pepper and cheddar cheese. Bake for another 10 minutes or until the egg yolks reach your desired consistency. Sprinkle with chives if desired. Wrap the bacon around the edge of each muffin cup.

Place 2 bacon slices in each biscuit cup and crack an egg over each. Spoon mixture evenly into 6 muffin cups filling them nearly to the top.