6 strips bacon
1/4 cup grated cheese
2 Tablespoons milk
1/4 cup diced veggies (optional)--try onion, green onion, pepper, mushrooms, etc
1/4 teaspoon pepper
Salt as needed (in most cases, the bacon adds enough salt to the eggs)
Scramble together the eggs, cheese, milk, pepper and salt and veggies if using.If you prefer your bacon slightly crispier, fry until about halfway cooked before placing in the muffin tin.
Fill bacon-lined muffin tins equally with whipped eggs.
Thank you to Fat Girl Trapped in a Skinny Body for the inspiration!