Bacon Mushroom Cheddar Egg Bakes



  • 8 eggs
  • 1/4 cup half & half (or milk)
  • Salt (pepper & spices to taste)
  • 5 slices bacon (cooked crisp)
  • 1 cup sliced baby portabella mushrooms
  • 1/3 cup shredded cheddar cheese


  1. Preheat oven to 350* and spray a 12 cup muffin pan with non-stick baking spray.
  2. In a small skillet, fry 5 strips of bacon until crispy.
  3. Remove the bacon from the pan and place to drain on paper towels.
  4. In the same skillet, saute mushrooms until they are dark brown and tender.
  5. Drain mushrooms on paper towels as well.
  6. Whisk together eggs, half & half and spices.
  7. Divide the egg mixture into the 12 muffin cups.
  8. Sprinkle in crumbled bacon, mushrooms and shredded cheese.
  9. Bake for 13-16 minutes or until the eggs are set and cooked through.