Ingredients

The following ingredients have 12 Servings
  • 12 eggs
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb cooked bacon, chopped
  • 2 cups cheddar cheese, shredded
  • 2 jalapeños, seeded and diced
  • fresh cilantro, optional

Instruction

  • Preheat oven to 350°F.In a large mixing bowl, whisk together eggs, milk, salt and pepper and pour into Oxo’s precision batter dispenser
  • Grease a 12 cup muffin tin
  • Evenly disperse half of the bacon, cheese and jalapeños into cups
  • Pour egg mixture into the cups, filling ½ full
  • Top with remaining ingredients (evenly dispersed among the 12 cups)
  • Bake on center rack for 20-25 minutes
  • Top with fresh cilantro and serve! Notes: Seeded jalapeños do not give off the same heat as jalapeños
  • This dish is NOT spicy, but filled with flavor
  • To avoid getting the spicy flavor on your hands, wear gloves while removing seeds
  • Breakfast Egg Muffins can be stored in an airtight container for up to 5 days
  • To reheat, microwave for 1 minute or place in a preheated oven at 400°F for 5 minutes