Bacon-and-Egg Muffins (Dairy-Free)

This morning for breakfast I made these bacon-and-egg muffins that I saw in the new Better Homes and Gardens magazine (don't worry the recipe is also available online and I put in a link to it just above). These muffins are really tasty, especially with some maple syrup on the side. They do take a bit of effort to make, but given you make 12 muffins at once it's not bad. We have enough leftovers for two more breakfasts, helps to not have to do much more than warm something up in order to have a nice weekday breakfast. I do highly recommend making these and if you have the magazine check it out because there were three more yummy looking breakfasts in there too, of course I do plan to make the other three in the coming weeks so I will let you know how they turn out as well.

The only substitutions I made was using soy milk in place of milk and using a cheddar cheese substitute (I would probably add more next time or try using a different cheese substitute as the rice cheese really wasn't able to be tasted).