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Bacon, Tomato & Cheese Egg Muffins

https://media.blubrry.com/foodschmooze/p/media.blubrry.com/cpbn/p/content.blubrry.com/cpbn/Food_Schmooze_Minute_20190909_egg_muffins.mp3

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egg and cheese muffins

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.

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