Cheddar Bacon Breakfast Egg Cups

Servings: 12
8 large eggs
1/2 cup milk
1 cup finely chopped Canadian bacon
1 cup finely chopped sweet red bell pepper
1 cup finely chopped tomatoes
1 cup (4 ounces) shredded Henning’s cheese (divided)
Here are our favorite Henning’s cheeses for this recipe:
Onion & Chive Cheddar, Bacon Cheddar, Garlic & Dill Cheddar, Tomato Basil Cheddar, Peppercorn Cheddar, Hatch Chile Cheddar, Medium Cheddar, Aged Cheddar, Colby Jack, Colby, Reduced Fat Pepper Farmers, Pepper Jack, Blazing Buffalo Cheddar,
2 tablespoons snipped fresh chives
1/2 teaspoon each salt and pepper
Snipped fresh chives, optional




Cooking Directions:
Heat oven to 350°F.
Beat eggs and milk in a large bowl. Stir in the bacon, red bell pepper, tomatoes, 1/2 cup Henning’s cheese, chives, salt and pepper. Fill greased muffin cups with 1/3 cup egg mixture. Sprinkle with remaining cheddar.
Bake for 20-25 minutes or until a knife inserted near the center comes out clean.
Garnish with chives if desired.