Bacon and Eggs Monkey Bread Muffins - Ohio Eggs

Ingredients

6 large eggs

1/2 cup milk

1/2 tsp salt

1/2 tsp pepper

15 oz. can biscuits

1 tsp garlic powder

1 tsp onion powder

2 tbsp melted butter

3/4 cup shredded cheddar cheese

5 slices of cooked bacon, crumbled

Directions

Preheat the oven to 375 degrees. Spray or line an extra-large 6-cup muffin tin and set it aside.
Prepare the scrambled eggs. In a large bowl, whisk together the eggs, milk and season with salt and pepper.
Heat butter in a large nonstick skillet over medium heat until hot. Pour in egg mixture. Once the eggs begin to set, gently pull the eggs across the pan with a rubber spatula, allowing the eggs to form large soft curds. Continue cooking the eggs, pulling, and lifting the eggs until they have thickened. Remove from heat and set aside.
Remove the biscuits from the container. Using kitchen scissors or a knife, quarter each biscuit and place them in a bowl. Season the biscuits with onion powder, garlic powder, and salt. Coat the biscuits with melted butter, tossing to coat.
Place half of the biscuits in the bottoms of your muffin cups. Divide the eggs, the cheese, and chopped cooked bacon between the muffins and then top each with the remaining biscuits.
Bake the muffins for 8-12 minutes or until the muffins are golden and the cheese has melted. Remove the muffins and allow them to cool completely.