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
Units
Scale
- 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