Description

These cheesy bacon egg muffins are the perfect grab-and-go breakfast! They are fluffy, savory, and packed with crispy bacon and gooey cheese, making them an excellent protein-packed meal. Whether you’re meal prepping or need a quick, low-carb breakfast, this easy-to-make recipe will become a family favorite.

Ingredients

Scale

5 large eggs
1/4 lb (125g) crispy bacon, crumbled
1 cup shredded cheddar cheese (or any cheese of your choice)
Salt and freshly ground pepper to taste
(Optional) 1/2 teaspoon Italian seasoning
(Optional) 1/2 teaspoon crushed chili pepper flakes

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Instructions

1. Prepare the Ingredients

Cook the Bacon: Fry the bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate, then crumble into small pieces.
Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or use silicone liners.

2. Make the Egg Mixture

In a large bowl, whisk together the eggs, salt, pepper, Italian seasoning, and chili flakes (if using).
Stir in the crumbled bacon and shredded cheese, mixing until well combined.

3. Assemble the Muffins

Evenly distribute the egg mixture into the muffin cups, filling each 3/4 full.

4. Bake the Muffins

Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the tops are golden brown and set.
Insert a toothpick in the center—if it comes out clean, they’re done.

5. Serve & Store

Let the muffins cool for a few minutes before removing them from the tin.
Serve warm, or store in an airtight container for meal prep.

Notes

Storage: Keep in the fridge for up to 4 days or freeze for 2 months.
Reheating: Microwave for 30-45 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
Customization: Add spinach, bell peppers, mushrooms, or onions for extra flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American