Bacon and Egg Muffins
Our bacon and egg muffins turn an ordinary breakfast omelet into the perfect hand-held meal. Made with smoky bacon, fluffy scrambled eggs, and gooey cheese in the shape of muffin.
John and I are creatures of habit and that’s especially true when it comes to breakfast. We love bacon and eggs pretty much any way we can get them.
For me, it’s an omelet with crispy bacon, sharp cheddar cheese, diced onions, and pickled jalapeños. John loves buttery scrambled eggs, pan-fried bacon, and a grilled English muffin or toast.
When we want something easy that we can share, we make a batch of these bacon and egg muffins. My recipe calls for gruyere cheese, but we’ll use whatever is in the fridge. Usually that’s cheddar, pepper jack, gouda, or mozzarella.
To make these egg muffins really simple, one of us will heat up some pre-cooked bacon and chop some chives or green onions. It cuts the prep work down to practically nothing.
The entire process takes less than 30 minutes, including baking time, which frees you up to do other things. The ingredients come together in just one bowl, and the oven takes care of the rest.
You can also customize them with whatever extras you have on hand (different veggies, a variety of cheeses, or substituting ham for bacon). These bacon egg and cheese muffins are great for a quick and easy breakfast!
Serve them with a Mango Raspberry Smoothie Bowl, a Green Smoothie, Coconut Muffins, or a helping of Baked Oatmeal for a complete meal.
Tips for the Perfect Bacon and Egg Muffins
Tips
Cook the Bacon to Preference: Whether you like it crispy or slightly tender, cook the bacon to your preference.
Choose Your Favorite Cheese: We love to use gruyere for it’s smooth, creamy texture. Feel free to use your favorite variety.
Try Pre-Cooked Bacon: There are several brands of pre-cooked, microwave ready bacon that makes this recipe super simple and cuts prep time significantly.
Don’t Burn the Muffins: You want the eggs to be set but don’t let them burn.
Add Veggies: Add some finely diced veggies for extra texture, color, and flavor. Some good options are green bell peppers, mushrooms, or diced jalapños. If the vegetables contain a lot of moisture, sauté them first.
Don’t Skip Resting Time: Allowing the egg muffins to cool for 5-10 minutes in the tin makes them easier to remove.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze individually wrapped in plastic wrap and foil. They can last for up to 2 months. Freezing will change the texture slightly.
- Reheat: Thaw (if frozen) and reheat briefly in the microwave for a quick breakfast.
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What You’ll Need
- 12 large eggs
- ¼ salt
- ⅛ black pepper
- 12 ounces bacon, cooked and crumbled
- 4 ounces gruyere cheese, shredded
- 1 cup green onions, finely chopped
How to Make It
- Preheat the oven to 350°F, and spray a muffin pan with cooking spray. Set aside.
- In a large bowl, whisk together the eggs, salt and pepper.12 large eggs
- Add in the bacon, cheese, and onions.12 ounces bacon4 ounces gruyere cheese1 cup green onions
- Divide the mixture evenly among the prepared muffin cups.
- Bake for 15-20 minutes or until set. Allow the egg muffins to cool for 5-10 minutes, then run a knife around the edges of each muffin and gently remove from the pan. Enjoy!
Suggested Equipment
- Mixing Bowls
Look rly weird in the inside but they taste fine oh and ur cooking time makes it overcookeded
Thanks for giving them a try! If they looked a little odd inside, they may have needed a bit more mixing or a small adjustment depending on your oven. Cook times can vary, so I’d start checking them a few minutes early next time to keep them from overbaking.