Egg Muffins and Regular Muffins, Too

This is a great recipe for a lazy weekend breakfast for two.

What You'll Need:

Eggs
Milk
Chopped Green Onion
Chopped Cilantro
Chopped Tomato
Grated cheese
Bacon (pre-cooked is awesome for this recipe)
Store bought muffin mix


What You'll Do:

1. Preheat oven to 350.

2. Get the egg mixture ready by combining eggs, milk, green onion, cilantro, tomato, and cheese. Add salt and/or pepper if desired. Beat together with a fork. Set aside.

3. Get the muffin mix ready. You are halving the recipe. Use half of the dry ingredients from the box and add half of the wet ingredients that it tells you to use. If you make blueberry muffins, like we did, use half the can of berries. Seal everything else up for another day. Prepare the muffin mix according to the box. Set aside.

4. Spray the heck out of a 12 muffin pan. Come to grips with the fact that the egg muffins will still stick a bit.

5. Take six slices of pre-cooked bacon and wrap one around each of six muffin cups in the pan. They should fit just right to make a ring around the edge of the cup. Pour egg mixture into each "baconized" cup, leaving some room for rising during cooking. Pour muffin mix into the remaining six cups of the pan.

6. Bake at 350 until muffins are done. The time on the muffin box should be just about right.