Bacon and Egg Muffins Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the bacon slices on the prepared baking sheet. Bake for 10-12 minutes or until crispy. Remove from the oven and set aside.

While the bacon is cooking, split the English muffins in half and toast them lightly.

In a large bowl, whisk the eggs and season with salt and pepper.

Heat a non-stick skillet over medium heat. Pour the whisked eggs into the skillet and scramble them until just set.

Place one slice of bacon on the bottom half of each English muffin. Top with a spoonful of scrambled eggs and sprinkle with shredded cheddar cheese.

Place the muffins on the baking sheet and bake for 5-7 minutes or until the cheese is melted and bubbly.

Remove from the oven and garnish with chopped fresh chives. Serve warm.