Here’s a savory, protein-packed breakfast you can meal-prep for the week:
🥓🍳 Bacon & Egg Muffins (Makes 12)
Ingredients
- 12 large eggs
- 8 slices bacon, cooked and crumbled
- ½ cup shredded cheddar (or mozzarella/Swiss)
- ¼ cup milk (optional, for fluffier texture)
- ½ cup diced bell peppers or spinach (optional)
- Salt & black pepper to taste
- Nonstick spray or muffin liners
Instructions
1️⃣ Preheat
Oven to 375°F (190°C). Grease a 12-cup muffin tin well.
2️⃣ Cook bacon
Cook until crispy, drain, and crumble.
3️⃣ Mix eggs
Whisk eggs, milk (if using), salt, and pepper until smooth.
4️⃣ Fill cups
Divide bacon, cheese, and veggies evenly into muffin cups.
Pour egg mixture over top, filling about ¾ full.
5️⃣ Bake
Bake 18–22 minutes, until set in the center.
6️⃣ Cool & remove
Let cool 5 minutes, then run a knife around edges to release.
🔥 Variations
- Low-carb/keto: Skip milk; add more cheese.
- Spicy: Add diced jalapeños or a dash of hot sauce.
- Deluxe: Add sautéed onions and mushrooms.
- Meal prep tip: Store in fridge up to 4 days or freeze up to 2 months.
Want a Starbucks-style version or a crusted (biscuit or hash brown base) version?
