Preparation Steps

• Preheat the oven to 375°F (190°C). Set a standard muffin tin on the counter — we'll use it to steady the split English muffins while baking.
• Cook the bacon: heat a skillet over medium and add the bacon slices. Fry until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate, then chop into bite-size pieces. If using the oven, bake at 400°F on a sheet until crispy, about 12 minutes.
• Lightly toast the English muffin halves until just golden (use a toaster or oven). Use a small spoon to gently hollow out some of the soft center from each half to create a shallow cup — save the crumbs for another use.
• Place each muffin half upright in the muffin tin cups so they stand stable. If desired, brush the cut surfaces with a little olive oil to help them brown.
• Whisk eggs in a bowl with the milk, salt, pepper, smoked paprika, and most of the chives (reserve a pinch for garnish). Beat until smooth and slightly frothy to make the filling light.
• Divide the chopped bacon evenly among the muffin cups, then pour the egg mixture into each muffin until nearly full (leave a little room for expansion). Sprinkle the shredded cheddar on top of each filled muffin.
• Bake in the preheated oven until the eggs are set but still tender, about 12–15 minutes. For a golden, bubbling top, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.
• Let the stuffed muffins rest in the tin for 2 minutes, then carefully lift them out with a thin spatula. Garnish with the remaining chives and serve warm with hot sauce or salsa if you like.
• To reheat later: warm in a 325°F oven for 8–10 minutes or microwave on medium power for 45–60 seconds.