Ingredients

• 6 slice bacon, chopped
• 8 eggs
• 1 cup sharp cheddar cheese, shredded
• 0.25 cup whole milk
• 2 tablespoon fresh chives, chopped
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon cayenne pepper
• 2 teaspoon butter

Steps

1. Preheat oven to 375°F.
2. Place bacon pieces in a skillet and cook over medium heat for 5-6 minutes, stirring occasionally, until crispy and browned.
3. Remove bacon with a slotted spoon and drain on a paper towel.
4. Brush the inside of each muffin cup with a small amount of butter, using approximately 1/6 teaspoon per cup.
5. In a bowl, whisk together eggs, milk, salt, black pepper, and cayenne pepper until well combined.
6. Distribute the cooked bacon evenly among the 6 muffin cups.
7. Pour the egg mixture into each muffin cup, filling each about three-quarters full.
8. Sprinkle shredded cheddar cheese evenly over the top of each egg cup.
9. Place the muffin tin in the preheated oven and bake for 12-15 minutes, until the egg centers are just set and the tops are golden brown.
10. Remove from oven and let cool in the pan for 2 minutes.
11. Carefully run a thin knife around the edges of each egg cup and gently pop out onto a serving plate.
12. Garnish with fresh chopped chives and serve warm.