Mini egg cups
8 eggs, beaten
1/4 cup frozen peas
1/4 cup milk
1/4 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
Preheat oven to 180 degrees, grease a mini muffin pan.
In a mixing bowl, crack eggs and beat until yolks are broken and well mixed. Add in milk and whip until fluffy. Add a dash of salt and pepper.
In the muffin pan, layer the shredded cheese, peas and bacon into the cups so that they are about 1/3 of the way full.
Pour egg mixture into each cup, until cups are about 2/3 full.
Bake for 10-12 minutes until egg muffins are solid. No liquid should remain.
Allow to cool before popping out of pan.