I've got to be honest with you. These aren't technically muffins. But I don't feel guilty calling them that, since so many breakfast foods are prancing around pretending to be something they're not. Muffins, I'm looking at you. We all know you're just cupcakes sans frosting. And pancakes, come on, you're barely trying; you're just deflated cake hiding under sugar syrup. 
With so many variations of  breakfast cake, you're liable to barely finish eating before your blood sugar is climbing to a dangrously high peak that it will geefully throw itself off of later in the day.  This usually happens about the time your two year old has, once again, watercolored your couch or your boss is on the rampage and it's a bad time to be "hangry".  Protein, I choose you instead of sugar.  You help me to keep my job and to love my family, even when I'm hungry.

No matter your reasons, this easy and fast recipe is sure to please even the pickiest eaters.  It can be made ahead and refridgerated, too.  Then you just pop one or two in the microwave on a busy workday morning and you have fuel to keep you going strong until lunchtime (although I can't guarantee they'll help keep you awake during boring, pointless meetings or your co-workers' lengthy diatribes about that co-worker they "can't stand" for no reason).
makes: 6 (can easily be doubled or tripled)
takes: 20mins
6 eggs
1 T. milk or cream
1/2 lb. thin sliced bacon, or, 6-8 strips
spices (I used garlic powder, salt, pepper, hot pepper flakes, and Herbes Fines)
1/2 c. shredded cheese (optional)
Preheat oven to 350'.  Grease a muffin tin and line the muffin cups with bacon.  Crack the eggs into a bowl and beat.   Mix spices into egg mixture.  If using cheese, put 1/2 T. or so in each muffin cup.  Pour the egg mixture into each muffin cup.  Bake until eggs are slightly firm and bacon has crisped on the edges. 
*Note: for crispier bacon, bake the bacon only in the muffin cups for 5 minutes, then add egg mixture and bake

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