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Bacon cheese egg muffins are soft and puffy, extra cheesy, and packed with savory flavor. With smoky crumbled bacon and melty cheddar, these egg muffins are a hearty and easy breakfast or brunch. They’re even great to take on the go!
Savory egg muffins are the perfect addition to your next brunch spread. Looking for more easy recipes? Try my cheesy sausage breakfast casserole.
Even if it’s just the starting point of a recipe, there’s something unbeatable about creamy eggs, crispy bacon, and melted cheese. Is there a better combination? Just ask my bacon egg and cheese sandwich or these bacon cheese hashbrown waffles. And on mornings when I’m craving my favorite breakfast combo in a hurry, I make bacon cheese egg muffins! These egg muffins are light and fluffy like sous vide egg bites, only they bake up quickly in the oven.
Table of Contents
- Why You’ll Love These Bacon and Cheese Egg Muffins
- Ingredients You’ll Need
- How to Make Bacon Cheese Egg Muffins
- Egg Muffin Recipe Tips
- Add-In Ideas
- What to Serve With Cheesy Bacon Egg Muffins
- Storing and Reheating Leftovers
- Can I Freeze Egg Muffins?
- More Brunch and Breakfast Recipes
- Bacon Cheese Egg Muffins Recipe
Why You’ll Love These Bacon and Cheese Egg Muffins
- Full of flavor. Load up these egg muffins with smoky cooked bacon, shredded cheddar cheese, and any other add-ins your heart desires. It’s an easy breakfast, lunch, or snack idea that you can customize in more ways than one.
- Make-ahead friendly. These little eggy puffs of joy are great to make ahead and freeze or store in the fridge. Perfect for taking on the go!
- Double or triple the recipe. Make a big batch of these on the weekend and enjoy cheesy egg muffins throughout the week. Or, make enough muffins to feed a hungry holiday brunch crowd.
Ingredients You’ll Need
You only need one ingredient, eggs, and then it’s up to you to decide your add-ins. Here’s what you’ll need for these bacon cheese egg muffins. Scroll to the recipe card for a printable list of ingredients.
- Eggs – You’ll need 5 whole large eggs. Make sure your eggs are fresh for the best results, see below.
- Bacon – Cooked and crumbled. I like to make air fryer bacon (it’s quick and mess-free), but feel free to cook your bacon any way you’d like.
- Cheese – Shredded cheddar cheese, or any shreddable, melty cheese. Monterey Jack is a good option, as is Swiss, Pepper Jack, Colby, or provolone.
- Salt and Pepper – Season your egg muffins to taste. You can also get creative with herbs and spices, like Italian seasoning, nutmeg, or crushed red pepper flakes.
How Can I Tell if My Eggs Are Fresh?
An easy way to check eggs for freshness is to use what’s called the “float test.” Fill a bowl with water (enough to fully submerge the egg), and gently place the egg into the water. If the egg sinks, it’s fresh enough to eat. If the egg floats, this is a sign that it’s old and should probably be discarded.
How to Make Bacon Cheese Egg Muffins
These bacon and cheese egg muffins are way easier to make than an omelet, but the assembly is pretty similar. Whisk the eggs, add the toppings, and cook! Follow the steps below, and scroll to the recipe card for printable instructions.
- Combine the ingredients. Beat the eggs, then add your bacon pieces and about ½ cup of cheese. Season with salt and pepper.
- Fill the muffin pan. Divide the egg mixture evenly between the wells of a well-greased 6-cup muffin pan. Sprinkle over the remaining cheese and top each muffin with extra crumbled bacon.
- Bake. Bake your egg muffins at 400ºF for 12-15 minutes. The eggs should look puffed up and they should be cooked all the way through.
- Serve. Let the muffins cool in the pan for a couple of minutes, then pop them out and enjoy! See below for easy serving suggestions.
Egg Muffin Recipe Tips
These cheesy egg muffins are a straightforward recipe that doesn’t require much fussing to get right. Still, you can keep these tips in mind for best results:
- Grease the pan. Use cooking spray, butter, oil, or even Crisco to give the wells of your muffin pan a good greasing. This way the egg muffins won’t stick to the pan.
- Don’t overfill. Since egg muffins puff up in the oven, make sure to only fill the wells ½-¾ of the way full to avoid any overflow.
- Don’t remove the muffins from the pan right away. Let your egg muffins cool for 2-3 minutes before you take them out of the baking pan. Removing them too quickly can cause them to break. If needed, use a knife to help loosen the edges.
Add-In Ideas
This is really more of a method for how to make egg muffins than a set-in-stone recipe. I’m always changing up the add-ins depending on what I have on hand in the fridge. Here are some yummy ideas to make this recipe your own:
- Add veggies. Stir in chopped bell peppers, spinach, onions, mushrooms, or chopped broccoli. I recommend pre-cooking or blanching harder veggies before adding them to the eggs. This way they don’t end up undercooked.
- Different protein. Use leftover ham, chopped breakfast sausage, or chorizo.
- Spicy. Kick up the spice with cayenne pepper, red pepper flakes, or a squeeze of sriracha or hot sauce.
- Tex-Mex. Borrow the toppings from my breakfast tacos and load up your egg muffins with crispy hashbrowns and finely diced jalapeños in addition to bacon and cheese.
- Greek. Add cubed feta, chopped olives, and sun-dried tomatoes.
What to Serve With Cheesy Bacon Egg Muffins
A plate of bacon cheese muffins makes the perfect brunch dish. Since this recipe is easy to double or triple for a crowd, make these muffins for Mother’s Day brunch! Serve them as a side to air fryer French toast, fluffy buttermilk pancakes, or Nutella crepes. If savory is more your thing, try this cheesy crockpot hashbrown casserole. Don’t forget a batch of sparkling raspberry mimosas!
Storing and Reheating Leftovers
- Refrigerate. Store any leftover egg muffins airtight in the fridge for up to 3 days.
- Reheat. Warm the egg muffins gently in the microwave or the toaster oven. They’re also fine to enjoy at room temperature (great for on-the-go breakfasts!).
Can I Freeze Egg Muffins?
Absolutely. Once the baked egg muffins have cooled to room temperature, you can wrap them individually in plastic wrap and stash them in a freezer bag. Keep the muffins frozen for up to 2 months. You can reheat egg muffins in the microwave straight from frozen (heat in 15-second increments until they’re warmed through).
More Brunch and Breakfast Recipes
Bacon Cheese Egg Muffins
Ingredients
- 5 whole large eggs
- 4 strips bacon, cooked and crumbled
- ¾ cup shredded cheddar cheese, divided
- Salt and pepper to taste
Instructions
- Preheat oven to 400º F. Grease a 6-cup muffin tin well.
- In a mixing bowl beat eggs until well combined. Add crumbled bacon, reserving a few pieces to sprinkle on top, and ½ cup of cheese. Mix until well incorporated. Season with salt and pepper to taste
- Divide the mixture evenly between the 6 muffin cups. Top with the remaining ¼ cup of cheese and any reserved bacon.
- Bake for 12-15 minutes until the eggs have puffed up and are cooked through.
- Remove from the oven and let cool for 2-3 minutes before removing from the pan to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These are absolutely delicious. I made them with eggs and sausage gravy and put the gravy on all of it!
We love making a big batch of these so we can grab and go breakfast all week. Super and easy and fun to customize sometimes too.
My kids loves these for breakfast! They’re perfect especially on busy mornings! So good and filling!
I made your Strawberry Lush for a family gathering, and it was an absolute hit! The layers were so creamy and the strawberries added a perfect touch of freshness. Everyone went back for seconds, and I was asked for the recipe multiple times.
Your Bacon Cheese Egg Muffins are my new go-to breakfast! They are so convenient and tasty. I love how versatile they are too – I’ve added some veggies and they turn out great every time.