Ingredients:

  • 6 large English muffins, split (about 1200 g)
  • 1 cup (113 g) cooked bacon, chopped
  • 1 cup (113 g) beer-infused cheddar cheese, shredded
  • ½ cup (120 ml) whole milk
  • 3 large eggs
  • 2 tablespoons (30 g) unsalted butter, melted
  • 2 tablespoons (30 g) finely chopped scallions (optional)
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine milk, eggs, melted butter, garlic powder, salt, and black pepper; whisk until blended.
  3. Stir in chopped bacon, shredded cheddar, and scallions if using.
  4. Lightly toast English muffins until golden, then cut each half into fourths.
  5. Arrange muffin pieces in the greased muffin tin, pressing gently to form a base.
  6. Pour egg and bacon mixture evenly over the muffin pieces until soaked.
  7. Bake in preheated oven for 15-20 minutes or until egg is set and bites are golden.
  8. Cool slightly before removing from the muffin tin; serve warm.