Let's cook.
Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin or line with paper liners.
Cook the diced bacon in a large skillet over medium heat for 5-7 minutes, until crispy. Drain excess fat and set aside on a paper towel-lined plate.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Stir in the cooked bacon, shredded cheddar cheese, and chopped chives into the egg mixture.
Divide the egg mixture evenly among the 6 muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown on top. A knife inserted into the center should come out clean.
Let the muffins cool in the tin for a few minutes before carefully removing them. Serve warm.
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