Bacon and Cheese Egg Cupcakes

Sorry I don't have pictures for this one, but they're easy peasy. I'll post some photos next time I make them. They're a big hit with both of my boys and reheat easily in the morning for quick breakfasts before school. 

Bacon and Cheese Egg Cupcakes

12 strips of bacon

8 eggs

1/4 cup shredded cheddar cheese

1/4 cup milk or half and half

Salt and pepper to taste

Preheat your oven to 400 degrees. 

Grab a 12 cup muffin tin and spray it with some pan spray. 

Slice about the last 1/4 of each slice of bacon off. Use the larger part to wrap around the outside of each muffin tin, like a cupcake wrapper. Place the small 1/4 piece in the bottom of the cup so it covers all the metal. Repeat for all 12 cups. 

In a bowl or large measuring cup, crack all 8 eggs in and add your milk or half and half and salt and pepper. Whisk it all together really well. Whisk in your grated cheese. 

Now pour some of your egg mixture into each bacon cup. Don't fill them quite all the way. Right around 3/4 full should give just enough egg mixture to fill all 12 cups. 

Place your filled muffin tin onto a baking sheet to catch any bacon grease that escapes and bake for 20-30 minutes or until the eggs have slightly browned and the tops of the bacon cups look crispy. 

Use a butter knife or small icing spatula to gently loosen around the sides and bottoms of each cupcake after they've cooled for a few minutes. Pop them out and you're ready to chow down!