6slider buns(reg or gluten-free; or 12 circular cut-outs of your favorite bread)
Instructions
Preheat oven to 35 degrees Fahrenheit
Spray a standard 12 muffin tin with nonstock cooking oil of your choice
Place one half of a slider bun in the bottom of each of the 12 muffin tin holes (or use circles of multi-grain bread you cut out with a round cutter or top of a drinking glass)
Whisk the eggs; then add all of the other ingredients (if you’re using cheddar cheese, save some to add to the tops of the muffins)
Cover each piece of bread in the muffin pan with the liquid mixture, being careful to get a somewhat even amount of liquid/solids in each muffin (hint: after I mix the egg mixture in a bowl, I transfer to a large liquid measuring cup and then pour from there, to make it easier to not make a big mess).
Bake in the oven for 18-20 minutes. You can eat these fresh out of the oven, store the in the refrigerator for a couple days to reheat in the mornings or store in the freezer. They taste best when you reheat them in the oven or a toaster oven, but you can also microwave them. Enjoy!
