Ohhh yes 😍 bacon and egg muffins—perfect for breakfast on the go, brunch, or a cozy morning treat. Here’s a foolproof recipe:
Bacon and Egg Muffins
Ingredients (Makes 6 muffins)
- 6 large eggs
- 6 slices bacon
- 1/4 cup milk (optional, for fluffier eggs)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- Salt & pepper, to taste
- Optional: chopped green onions, bell peppers, or spinach
Instructions
- Preheat oven
- Preheat to 375°F (190°C). Grease a 6-cup muffin tin or line with silicone liners.
- Cook the bacon
- Fry bacon until just crispy (it will cook more in the oven).
- Drain on paper towels, then cut slices in half to fit muffin cups.
- Mix the eggs
- In a bowl, whisk eggs, milk, salt, and pepper. Add cheese and optional veggies if using.
- Assemble muffins
- Place a piece of bacon in each muffin cup (around the edge or crisscross).
- Pour egg mixture into each cup, filling about 3/4 full.
- Bake
- Bake 18–22 minutes until eggs are set and lightly golden.
- Let cool a few minutes before removing from muffin tin.
🔥 Tips & Variations
- Make ahead: Store in fridge up to 4 days; reheat in microwave 30–60 seconds.
- Low-carb/keto: Skip milk or use heavy cream.
- Add-ins: Sausage, mushrooms, tomatoes, or avocado for a flavor boost.
- Cheese lovers: Sprinkle extra cheese on top halfway through baking for a melty crown.
These are basically little personalized breakfast quiches, portable and delicious.
If you want, I can also give a sheet-pan version that makes 12+ muffins at once or a freezer-friendly batch.
