Scrambled Egg Muffins With Bacon and Swiss Cheese

Make ahead breakfast!

• Ready In: 30 mins
• Serves: 6
• Yields: 6 Egg Muffins

Ingredients

• 8  large eggs
• 3  Laughing Cow light swiss cheese, wedges
• 6  teaspoons  hormel reduced fat bacon bits
• 4  ounces  canned mushrooms
• 1⁄4 cup water
•  salt and pepper

Directions

1. Preheat oven to 350.
2. Grease 6 tin muffin tin.
3. Whisk 8 large eggs in bowl with water.
4. Add Salt and Pepper to taste.
5. Pour in equal amounts into muffin tins.
6. Bake 15 minutes.
7. Remove from oven.
8. Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
9. Return to oven for an additional 10 minutes, or until egg mixture is finished.
10. To reheat place in microwave on a microwave safe plate for 45 seconds.
11. Enjoy!