Here’s a simple and delicious recipe for Bacon Egg Muffins—perfect for breakfast, meal prep, or a grab-and-go snack.
Bacon Egg Muffins
Makes: 6–8 muffins
Ingredients
- 6–8 large eggs
- 6–8 slices of bacon
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- ¼ cup milk (optional, makes eggs fluffier)
- Salt & pepper, to taste
- Optional fillings: diced bell peppers, onions, spinach, or mushrooms
Instructions
- Preheat oven
- 375°F (190°C).
- Grease a 6–8 cup muffin tin or line with silicone liners.
- Cook bacon
- Partially cook bacon in a skillet until just starting to brown (it will finish cooking in the oven).
- Drain on paper towels and cut slices in half to fit muffin cups.
- Prepare egg mixture
- In a bowl, whisk eggs with milk, salt, and pepper.
- Stir in cheese and any optional veggies.
- Assemble muffins
- Line each muffin cup with a half slice of bacon around the edge.
- Pour egg mixture into each cup, filling about ¾ full.
- Bake
- Bake 18–22 minutes, until eggs are set and lightly golden.
- Serve
- Let muffins cool 2–3 minutes before removing from tin.
- Serve warm or store in an airtight container for up to 4 days.
Pro Tips
- Mini muffins: Use a mini muffin tin for bite-sized portions; reduce baking time to 12–15 minutes.
- Cheese variation: Pepper jack or Swiss adds a fun twist.
- Freezer-friendly: Wrap individually in foil and freeze; reheat in the microwave for a quick breakfast.
- Vegetarian version: Skip bacon and add extra veggies or cooked plant-based sausage.
If you want, I can also give a crustless quiche-style version or a sheet-pan breakfast muffin tray version for easier cleanup.
Do you want me to do that?
