Quick Scrambled Eggs and Bacon for a crowd
Prep time
Cook time
Total time
Perfect little omelets, light, fluffy and tender eggs, with crispy bacon in the middle.
Recipe type: Breakfast
Serves: 24
  • 1 pound low sodium bacon
  • 12 large eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper or to taste
  1. Preheat oven to 350. Spray two muffin tins with cooking spray.
  2. Slice bacon in half so pieces are about four inches long. Place in skillet and cook over medium heat until bacon begins to brown and to crisp on the edge.
  3. In meantime, break eggs in large bowl and whisk thoroughly. Add milk, salt and pepper.
  4. When bacon is done, drop one slice in each of the twenty four muffin cups. Fill each muffin cup about half full with the egg mixture, pouring the eggs over and around the bacon slice.
  5. Bake for 10 minutes.
  6. Slide dinner knife around egg to ease removal from pan. Arrange on platter and serve immediately.
Nutrition Information
Calories: 106 Carbohydrates: 1gram Protein: 4 grams
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2016/05/quick-scrambled-eggs-and-bacon-for-a-crowd/