Cheesy bacon egg muffins are the ultimate grab-and-go breakfast. Packed with protein, crispy bacon, and melty cheese, these savory muffins are perfect for busy mornings or meal prep. They’re easy to make, full of flavor, and keep well in the fridge or freezer.
Why You’ll Love This Recipe?
- High in protein and low in carbs
- Perfect for meal prep and easy to reheat
- Customizable with your favorite ingredients
- Great for breakfast, brunch, or a quick snack
Ingredients
- Eggs
- Cooked bacon, crumbled
- Shredded cheese (cheddar, Swiss, or your favorite)
- Milk or heavy cream
- Salt and pepper
- Optional mix-ins: diced bell peppers, spinach, onions, or mushrooms
The full ingredient list and measurements are in the recipe card below.
Whisk the Egg Mixture
In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
Prepare the Muffin Tin
Preheat the oven and grease a muffin tin to prevent sticking. Divide the crumbled bacon and shredded cheese evenly among the muffin cups.
Pour and Bake
Pour the egg mixture into each muffin cup, filling about three-quarters full. Bake until the muffins are set and slightly golden on top.
Expert Tips and Tricks
- Use silicone muffin liners or grease the tin well to prevent sticking
- Cook the bacon until crispy for the best texture
- Let the muffins cool slightly before removing for easier handling
- Store in the fridge or freezer for easy meal prep
Recipe Variations and Possible Substitutions
- Swap bacon for sausage or ham for a different flavor
- Use different cheeses like feta or pepper jack
- Add veggies like tomatoes, zucchini, or kale
- Try a dash of hot sauce or smoked paprika for extra flavor
Serving and Pairing Suggestions
These cheesy bacon egg muffins pair well with:
- Fresh fruit or avocado slices
- A smoothie or yogurt for a balanced breakfast
- A slice of whole-grain toast for extra heartiness
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for about 30 seconds or warm in a toaster oven.
FAQs
Can I freeze these egg muffins?
Yes! Let them cool completely, then store in an airtight container in the freezer. Reheat in the microwave or oven.
Can I make them without dairy?
Absolutely! Use a dairy-free cheese alternative or skip the cheese altogether.
Do I need to use muffin liners?
Not necessary, but greasing the muffin tin well will prevent sticking.
Can I make these in an air fryer?
Yes! Cook them at 300°F (150°C) for about 10–12 minutes until set.
Conclusion
Cheesy bacon egg muffins are an easy, protein-packed breakfast that’s perfect for meal prep. Whether you need a quick bite before heading out or a satisfying snack, these muffins are sure to hit the spot!
Print
Bacon & Cheese Egg Muffins: Savory Bites of Morning Bliss
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 6 muffins (adjusted to 8 servings) 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cheesy Bacon Egg Muffins are the perfect grab-and-go breakfast! Packed with protein, crispy bacon, and melty cheese, they’re the ultimate savory snack that’s both satisfying and delicious. Make them ahead for a quick and easy breakfast all week long.
Ingredients
- 6 large eggs
- 1/2 cup cooked bacon, crumbled (about 4 slices)
- 1/2 cup shredded cheddar cheese
- 1/4 cup milk (any type)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions (optional)
- 1/2 tbsp olive oil or butter (for greasing the muffin tin)
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with olive oil or butter.
- In a mixing bowl, whisk the eggs and milk together until fully combined.
- Stir in the crumbled bacon, shredded cheddar cheese, garlic powder, onion powder, and salt and pepper to taste.
- Optionally, add the chopped green onions for extra flavor and color.
- Pour the egg mixture evenly into the muffin tin cups, filling each about 3/4 full.
- Bake for 15-18 minutes, or until the egg muffins are set and lightly golden on top.
- Allow the muffins to cool slightly before removing them from the tin.
- Serve warm or store in the refrigerator for up to 4 days. You can reheat them in the microwave for 20-30 seconds.
Notes
- You can make these muffins ahead of time and store them in the fridge for an easy breakfast all week.
- Feel free to customize the muffins by adding vegetables like spinach, bell peppers, or mushrooms.
- For a low-carb option, omit the milk and use almond milk instead.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 350 mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 180 mg
[…] Source link […]