Want everyone in the house to look forward to breakfast? Make easy Bacon, Tomato and Cheese Egg Muffins. In a large measuring cup beat together 6 eggs, 1/4 cup of crisp chopped bacon, 1/4 cup of shredded cheddar cheese, a dash of garlic powder, and diced tomatoes. Hit a 6-cup muffin tin with non-stick spray and pour the beaten egg mixture so that each cup is half-filled. Bake the muffins at 350 degrees for about 20 minutes. The “muffins” last three days in the fridge or freeze them and microwave them frozen on busy mornings.

The post Bacon, Tomato & Cheese Egg Muffins appeared first on Faith Middleton's Food Schmooze.

<p>Want everyone in the house to look forward to breakfast? Make easy Bacon, Tomato and Cheese Egg Muffins. In a large measuring cup beat together 6 eggs, 1/4 cup of crisp chopped bacon, 1/4 cup of shredded cheddar cheese, a dash of garlic powder, and diced tomatoes. Hit a 6-cup muffin tin with non-stick spray and pour the beaten egg mixture so that each cup is half-filled. Bake the muffins at 350 degrees for about 20 minutes. The &#8220;muffins&#8221; last three days in the fridge or freeze them and microwave them frozen on busy mornings.</p>
<p>The post <a rel="nofollow" href="https://foodschmooze.org/podcast/bacon-tomato-cheese-egg-muffins/">Bacon, Tomato &#038; Cheese Egg Muffins</a> appeared first on <a rel="nofollow" href="https://foodschmooze.org">Faith Middleton&#039;s Food Schmooze</a>.</p>

Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.

The 60-Second Food Schmooze

Baked eggs are a brunch and busy-weekday favorite. You need a muffin tin, eggs, bacon, diced tomato, and cheese to make these quick breakfast "muffins."

Advertisement