one dozen large eggs
- ½ cup milk
- 6 slices Canadian bacon - diced
- ¼ cup minced scallions
- salt and pepper to taste
- 4 slices 2% sharp cheddar - diced (or 4 ounces shredded)
Pre-heat oven to 350 degrees and grease a muffin pan with grapeseed oil, cooking spray, or use a silicon pan.
In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the Canadian bacon, scallions and salt/pepper to taste.
Divide egg mixture evenly between 12 muffin tins (about ⅓ cup each) then sprinkle evenly with sharp cheddar.
Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.
Recipe courtesy of The Lemon Bowl