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
Scale
- 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.