Bacon and Egg Breakfast Cups

Instructions

1. Prepare the muffin tin
   Preheat your oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with butter to prevent sticking.
2. Create bacon cups
   Partially cook the bacon in a skillet for about 3-4 minutes until it's still pliable but starting to cook. Line each muffin cup with a bacon slice, creating a circular cup shape by wrapping it around the sides. The bacon will shrink as it cooks, so make sure it extends slightly above the cup.
3. Prepare the egg mixture
   In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined. Stir in the diced bell pepper, half of the cheese, and half of the chives.
4. Fill the bacon cups
   Carefully pour the egg mixture into each bacon-lined cup, filling each about 3/4 full to allow room for the eggs to rise during baking.
5. Bake to perfection
   Place the muffin tin in the preheated oven and bake for 15-18 minutes, until the eggs are set and the bacon is crispy. During the last 2 minutes of baking, sprinkle the remaining cheese on top to melt.
6. Cool and serve
   Remove from the oven and let the cups cool in the tin for 5 minutes. Carefully run a knife around the edges to loosen, then gently lift each breakfast cup out. Garnish with the remaining fresh chives and serve warm.