Bacon, Egg & Cheese Breakfast Cups

• 10 eggs
• 5 oz. low fat milk
• 5 slices bacon, cooked, cooled and crumbled
• 1/4 of a yellow onion, finely chopped
• 1/2 cup shredded cheddar jack cheese
• salt and freshly ground black pepper

Preheat oven to  375F.

Coat a 12 cup muffin pan with cooking spray.

Sprinkle each cup with crumbled bacon, chopped onion and shredded cheese.

In a bowl, whisk together the eggs and milk until smooth.  Season with salt and pepper.  Pour the egg mixture into each cup, filling each about 2/3 full.

Bake for 20 minutes, or until set.  Let cool on a wire rack.

Enjoy!!