Want everyone in the house to look forward to breakfast? Make easy Bacon, Tomato and Cheese Egg Muffins. In a large measuring cup beat together 6 eggs, 1/4 cup of crisp chopped bacon, 1/4 cup of shredded cheddar cheese, a dash of garlic powder, and diced tomatoes. Robyn puts spinach in hers (pictured). Hit a 6-cup muffin tin with non-stick spray and pour the beaten egg mixture so that each cup is half-filled. Bake the muffins at 350 degrees for about 20 minutes. The “muffins” last three days in the fridge or freeze them and microwave them frozen on busy mornings.