These Cheesy Bacon Egg Muffins are my go-to for a quick, easy, and satisfying breakfast or brunch. They’re like mini omelets packed with crispy bacon, gooey cheese, and a hint of herbs and spices. I love that they’re portable, make-ahead friendly, and totally customizable. Plus, they’re a great way to get a protein boost in the morning. Whether you’re serving them for a weekend brunch or meal prepping for the week, these egg muffins are sure to be a hit!
Why You’ll Love These Cheesy Bacon Egg Muffins
- Easy to Make: With just a few simple ingredients and minimal prep time, these muffins are a breeze to whip up.
- Portable and Convenient: They’re perfect for grabbing on the go or packing for lunch.
- High in Protein: Eggs and bacon provide a good dose of protein to keep you feeling full and satisfied.
- Customizable: You can easily adapt the recipe to your liking by adding different cheeses, vegetables, or spices.
Ingredients for Cheesy Bacon Egg Muffins
Here’s what you’ll need to make these delicious egg muffins. I’ve divided them up for clarity, but the full list with measurements is in the recipe card directly below.
Eggs and Dairy
- Large eggs (Protein)
- Grated cheddar cheese (Dairy)
Meat and Seasoning
- Crisp-cooked bacon (Meat)
- Salt (Seasoning)
- Fresh cracked pepper (Spice)
Optional Seasoning
- Italian seasoning (Spice Blend)
- Crushed chili pepper flakes (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this recipe as is, but here are a few variations you might want to try:
- Add Vegetables: Toss in some chopped spinach, bell peppers, onions, or mushrooms for added nutrients and flavor.
- Use Different Cheese: Try using Monterey Jack, Swiss, feta, or any other cheese you enjoy.
- Make it Spicy: Add a dash of hot sauce or a pinch of cayenne pepper for a little heat.
- Add Herbs: Stir in some chopped fresh herbs, like chives, parsley, or dill.
- Use Different Meat: Instead of bacon, try cooked and crumbled sausage, ham, or chorizo.
How to Make Cheesy Bacon Egg Muffins
Let me show you how simple it is to make these Cheesy Bacon Egg Muffins:
Prepare Oven and Muffin Pan
- First, I preheat my oven to 400°F (200°C).
- Then, I grease a 6-count muffin pan with oil or non-stick cooking spray and set it aside.
Whisk Eggs and Seasonings
- In a large mixing bowl, I crack in the eggs and whisk them together with salt and black pepper.
Add Remaining Ingredients
- I stir in the cooked bacon, cheddar cheese, Italian seasoning, and red chili pepper flakes (if using).
Fill Muffin Cups and Bake
- I divide the egg mixture evenly into the prepared muffin cups, filling each about 2/3 full.
- If desired, I top with more bacon and cheese.
- Then, I bake the egg muffins in the preheated oven for 12-15 minutes, or until they’re set.
Cool and Serve
- I allow the muffins to cool slightly before serving. They can be enjoyed warm, cold, or at room temperature.
Tips and Tricks
Here are a few tips I’ve learned to make these egg muffins even better:
- Don’t Overfill the Muffin Cups: Fill each cup about 2/3 full to prevent them from overflowing during baking.
- Use a Silicone Muffin Pan: For easy removal, use a silicone muffin pan.
- Let them Cool Slightly: Allow the muffins to cool for a few minutes before removing them from the pan. This will help them set and prevent them from sticking.
How to Serve
These Cheesy Bacon Egg Muffins are perfect for breakfast or brunch, but they also make a great snack or light meal. Here are a few serving suggestions:
- Breakfast on the Go: Grab a couple of muffins for a quick and easy breakfast on the run.
- Brunch Buffet: Serve them alongside other brunch favorites, like pancakes, waffles, and fruit salad.
- Lunchbox: Pack them in a lunchbox with some fruit and vegetables for a healthy and satisfying meal.
Make Ahead and Storage
These egg muffins are perfect for meal prepping! You can store them in the refrigerator for up to 4 days or freeze them for longer storage.
- To Refrigerate: Let the muffins cool completely, then store them in an airtight container in the refrigerator.
- To Freeze: Wrap each cooled muffin individually in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.
FAQs
Here are some answers to frequently asked questions about this recipe:
- Can I use egg whites instead of whole eggs?
- Yes, you can use egg whites for a lighter version. You’ll need about 1 1/2 cups of egg whites to replace 5 large eggs.
- How do I reheat frozen egg muffins?
- You can reheat frozen egg muffins in the microwave for 1-2 minutes, or in the oven at 350°F (175°C) for 10-15 minutes.
- Can I make these without bacon?
- Absolutely! You can omit the bacon or substitute it with another cooked meat, like sausage or ham.
Enjoy these easy and delicious Cheesy Bacon Egg Muffins! They’re a versatile and satisfying dish that’s perfect for any time of day.
Print
Cheesy Bacon Egg Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: American
Description
These Cheesy Bacon Egg Muffins are a quick, easy, and protein-packed breakfast or snack option. They’re perfect for meal prepping and can be customized with your favorite cheese and seasonings!
Ingredients
- 5 large eggs
- 1/4 pound (125g) crisp-cooked bacon, crumbled
- 1 cup grated cheddar cheese (or any cheese you like)
- Salt and freshly cracked black pepper, to taste
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 teaspoon crushed red chili pepper flakes (optional)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 6-count muffin pan with oil or non-stick cooking spray.
- Whisk Eggs: In a large mixing bowl, whisk together the eggs, salt, and black pepper.
- Add Ingredients: Stir in the cooked bacon, grated cheddar cheese, Italian seasoning (if using), and red chili pepper flakes (if using).
- Fill Muffin Cups: Divide the egg mixture evenly among the prepared muffin cups, filling each about 2/3 full. You can top with extra bacon and cheese, if desired.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the egg muffins are set and cooked through.
- Cool and Serve: Let the muffins cool slightly in the pan before removing them. Serve immediately, or enjoy them cold or at room temperature.
Notes
- Bacon: Make sure your bacon is cooked until crispy before adding it to the egg mixture. You can cook it in a skillet, bake it in the oven, or even use pre-cooked bacon to save time.
- Cheese Options: Feel free to use any type of cheese you like in these muffins. Monterey Jack, Colby, or a Mexican blend would all be delicious.
- Spice Level: The Italian seasoning and red chili pepper flakes are optional, but they add a nice flavor boost. Adjust the amount to your preference.
- Storage: Leftover egg muffins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.
- Freezing: You can also freeze these muffins for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw overnight in the refrigerator or reheat directly from frozen.