Egg Muffins

Egg Muffins


12 eggs

Dollop of sour cream

1/2lb-1lb bacon, as desired

Happy Hal’s Jalapeño Relish, drained

1 cup shredded cheddar cheese

Salt and pepper to taste



1. Cook bacon until crispy, chop into pieces.

2. Beat 12 eggs and a dollop of sour cream in a large bowl. Add salt and pepper to taste.
3. Grease muffin tin and add roughly a tablespoon of bacon crumbles (you can adjust to your taste or substitute with peppers, sausage, etc.)

4. Pour egg mixture into muffin tin, filling each one 3/4 full.
5. Top with shredded cheddar cheese and a tablespoon of Happy Hal's Jalapeño Relish (drained)

6. Bake in the oven at 350 degrees for 15-20 minutes. They are done when they stop jiggling. Let them rest for 5 minutes before taking them out of the muffin tin.



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