Bacon Egg Muffins
Bacon Egg Muffins are an easy, protein-packed breakfast made with whisked eggs, crispy bacon, and melted cheddar baked into perfectly portioned muffin cups.
Ingredients
- 5 eggs
- ⅓ cup milk
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoonn pepper
- ½ cup bacon, cooked & diced
- 1 cup cheddar cheese, shredded
Instructions
- Preheat your oven to 375°F and grease a muffin pan.
- In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper until smooth.
- Add a spoonful of cheddar to each muffin cavity, reserving half the cheese for topping. Sprinkle the cooked bacon over the cheese.
- Pour the egg mixture evenly into the muffin cups, filling each about ¾ full. Top each muffin with the remaining cheddar.
- Bake for 18–20 minutes, or until the eggs are set and the tops are lightly golden.
- Let the muffins cool in the pan for a few minutes before removing. Serve warm, or cool completely for meal prep and storage.
Video
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.
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