Savory Avocado, Bacon & Cheddar Breakfast Muffins

1. Cook Bacon

Place two slices of thick-cut applewood-smoked bacon in a large (12-inch) sauté pan and cook them over medium heat until crispy, about 5 to 7 minutes. Transfer to a plate lined with paper towels to drain.

2. Prepare Bowls

Brush two small microwavable bowls (about 4 inches in diameter) lightly with good olive oil to prevent the eggs from sticking.

3. Mix Eggs

In a separate bowl, beat together four extra-large eggs, two tablespoons of whole milk, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper until well combined. Pour the egg mixture evenly into the two prepared bowls.

4. Cook Eggs

Microwave the eggs in the bowls for 30 seconds on high. Remove the bowls, stir the eggs with a fork, and then microwave in 30-second intervals, stirring after each interval, until mostly cooked but still slightly runny, about 1 to 1.5 minutes total.

5. Add Cheese and Finish Eggs

Sprinkle one tablespoon of grated sharp white Cheddar over each bowl of eggs and microwave for another 30 seconds until the cheese melts and the eggs are puffed.

6. Toast Muffins

While the eggs are cooking, toast the English muffins until golden brown.

7. Assemble Muffins

Layer the thinly sliced avocado on the bottom half of each toasted English muffin. Lightly sprinkle the avocado with kosher salt and freshly ground black pepper. Break the cooked bacon strips in half and place them over the avocado. Slide the cheesy eggs out of the bowls and place them over the bacon. Sprinkle the remaining two tablespoons of grated sharp white Cheddar over the eggs. Cover with the top halves of the English muffins.