Ingredients
7 large eggs
½ tsp SIDS SALT & PEPPER to taste
¼ cup milk
1½ cups shredded Edam & Cheddar cheese, divided
¾ cup real cooked bacon bits
Directions
Preheat oven to 175°C. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
In a large bowl, whisk together the eggs until smooth. Add the SIDS SALT & PEPPER, milk, 1 cup cheese and bacon bits and mix until well combined.
Spoon the mixture into the mini muffin cups, filling each one ⅔ full. Sprinkle remaining ½ cup cheese evenly over filled muffin cups.
Bake for 23-25 minutes until the tops and edges start to turn golden. Set in pan 5 minutes before gently lifting each one out with a table knife.
NOTES: Store in an airtight container in the refrigerator for up to 5 days. Reheat in a warm oven or in the microwave for 20-30 seconds.
