12 thin slices white bread (like Pepperidge Farms Very Thin White bread)
OR 6 flaky layered biscuits (variation)
Preheat oven to 350. Spray a 12-well classic cupcake pan with nonstick cooking spray.
In a 10-inch skillet cook bacon over medium-high heat until crisp. If using turkey bacon, turn off the heat and leave the bacon in the pan. If using pork bacon, drain it on paper towels.
In a medium bowl, beat the eggs until fluffy. Stir in the grated cheese, then add the cooked bacon. Mix thoroughly.
OPTION ONE -- using very thin sandwich bread -- Nestle a slice of bread in each of the wells, pressing down to make sure the bread fits snugly in the bottom of the pan. (The bread will not fill the entire well and it may poke up above the tip of the pan.) Using a ½ cup measure, divide the egg mixture among the wells, filling them to the top.
OR VARIATION -- using biscuits (pictured) -- Instead of lining the tins with the bread, separate the biscuits in half and push half a biscuit in the bottom of each well.
Bake until cooked through, 18 to 20 minutes. For a creamy texture, remove from oven when the eggs are still a bit jiggly. They will continue to cook after they come out . There's no need to let them cool. Just loosen the sides of each muffin with a table knife and pop them out of the pan.
Recipe by 5 Minutes for Mom at http://www.5minutesformom.com/82909/savory-bites-egg-mini-muffins/