Bacon Egg Muffins
Bacon Egg Muffins are a delicious breakfast that you can enjoy at home or on the go. These egg muffins, with savory bacon and cheddar cheese, are a convenient breakfast option that is easy on your wallet and your waistline. It’s so easy to make a batch of these and you’ll have breakfast for the whole week!
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These Bacon Egg Muffins are so convenient and easy to make. They only take 7 ingredients, and you can have breakfast for the whole week in 15 minutes. This is perfect for yourself, your kids, and your spouse. You can easily add some extra bits to these Bacon Egg Muffins, too. Try a little chopped up bell peppers, jalapenos, green onions or even mushrooms.
Bacon Egg Muffins make great use of your muffin pan, just make sure to grease it with butter to ensure that the muffins keep their shape when they are done baking. Better yet, use a silicone muffin pan, you’ll have a lot easier of a time removing them. You’ll also want to make sure you don’t overfill the pan, as eggs, like muffins, tend to rise when they bake.
Why You’ll Love This Recipe:
Quick and easy: These muffins come together in just minutes and bake up fast—perfect for busy mornings.
Protein-packed: Loaded with eggs, bacon, and cheese, they’ll keep you full and energized.
Great for meal prep: Make a batch ahead of time and enjoy grab-and-go breakfasts all week.
Customizable: Swap in your favorite veggies, meats, or cheeses to suit your taste.
Kid-friendly: Their mini size and cheesy, bacon-filled flavor make them a hit with kids.
Freezer-friendly: They freeze and reheat well, making them ideal for stocking up.
Ingredients to Make Bacon Egg Muffins:
- eggs. The main ingredient that holds everything together and provides rich flavor and protein.
- milk. Adds moisture and helps the muffins bake up light and tender. Whole milk adds richness, but 2% or a dairy-free option like almond or oat milk works too.
- seasonings. A simple seasoning blend that enhances the savory flavors of the bacon and cheese without overpowering them.
- bacon. Brings smoky, salty bites throughout the muffins. You can use regular, thick-cut, or turkey bacon.
- cheddar cheese. Melts into the muffins for gooey, cheesy goodness. Feel free to swap in Monterey Jack, mozzarella, or a blend if you like.
How to Make Bacon Egg Muffins:
- Preheat your oven to 375 degrees. Grease a muffin tin with butter and set aside.
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper until well combined.
- Fill each muffin tin with a spoonful of bacon topped with a spoonful of cheese.
- Pour the egg mixture evenly on top into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden brown.
- Allow the muffins to cool for a few minutes in the tin before removing. Serve warm, or let them cool completely before storing.
Recommended Equipment
Recipe Notes & Tips:
- Use cooked bacon: Make sure the bacon is fully cooked and cooled before adding it to the muffin cups. This keeps the muffins from becoming greasy.
- Grease well for easy release: Generously grease the muffin tin or use silicone liners to help the muffins release cleanly without sticking.
- Add fillings first: Layering the bacon and cheese before pouring in the egg mixture helps distribute the filling evenly in every bite.
- Don’t overfill: Fill each muffin cup about ¾ full to give the eggs space to puff up without spilling over.
- Let them rest before removing: Allow the muffins to cool for 2–3 minutes before taking them out of the pan, they’ll hold together better and be easier to handle.
- Make them your own: Try adding sautéed veggies, swapping in turkey bacon, or using a different cheese for variety.
Serving Suggestions:
How to Store:
Refrigerate: Let the muffins cool completely, then place them in an airtight container. Store in the fridge for up to 4 days.
Freeze: Once cooled, arrange the muffins on a baking sheet and freeze until firm (about 1 hour). Transfer to a freezer-safe bag or container and freeze for up to 2 months.
Reheat: Warm refrigerated muffins in the oven at 350°F for 5–7 minutes. From frozen, reheat in the oven at 350°F for about 12–15 minutes until heated through.
FAQs:
Yes! These muffins are perfect for meal prep. Make them in advance, store in the fridge or freezer, and reheat as needed for quick breakfasts.
No, feel free to swap in cooked sausage, ham, or keep them vegetarian by adding veggies like spinach, bell peppers, or mushrooms.
The tops will be golden, and the eggs will look set in the center. If unsure, insert a toothpick, if it comes out clean, they’re ready.
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Bacon Egg Muffins
Ingredients
- 5 eggs
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoonn pepper
- ½ cup bacon, cooked & diced
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees. Grease a muffin tin with butter and set aside.
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper until well combined.
- Fill each muffin tin with a spoonful of bacon topped with a spoonful of cheese.
- Pour the egg mixture evenly on top into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the eggs are fully set and the tops are golden brown.
- Allow the muffins to cool for a few minutes in the tin before removing. Serve warm, or let them cool completely before storing.
Nutrition
Notes
-
- Use cooked bacon: Make sure the bacon is fully cooked and cooled before adding it to the muffin cups. This keeps the muffins from becoming greasy.
- Grease well for easy release: Generously grease the muffin tin or use silicone liners to help the muffins release cleanly without sticking.
- Add fillings first: Layering the bacon and cheese before pouring in the egg mixture helps distribute the filling evenly in every bite.
- Don’t overfill: Fill each muffin cup about ¾ full to give the eggs space to puff up without spilling over.
- Let them rest before removing: Allow the muffins to cool for 2–3 minutes before taking them out of the pan, they’ll hold together better and be easier to handle.
- Make them your own: Try adding sautéed veggies, swapping in turkey bacon, or using a different cheese for variety.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Breakfast Recipes:
- Breakfast Burrito
- 3 Ingredient Banana Pancakes
- Smoked Salmon Breakfast Bowl
- Coffee Smoothie
- Strawberry Overnight Oats
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