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These Bacon Cheese Egg Muffins are an easy make-ahead breakfast. Packed with bacon and cheese, they’re perfect for busy mornings!
Bacon Cheese Egg Muffins are one of the easiest ways to make mornings less stressful. Packed with protein and full of classic breakfast flavors, these egg muffins are baked in a muffin tin for perfectly portioned, grab-and-go breakfasts that everyone loves.
Mornings are busy, whether you have kids to get to school or not. So having something that you can meal prep and just have ready for you is a huge time saver. These egg muffins can be made in a big batch ahead of time, store them in the fridge or freezer, and reheat them in minutes.
These egg muffins are light and fluffy like sous vide egg bites, only they bake up quickly in the oven.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Eggs
- Bacon – I like to make air fryer bacon, but you could also use Turkey Bacon if you prefer.
- Cheese – I used cheddar for this recipe, but you can use whatever your favorite cheese is.
- Salt and Pepper
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 taste5 whole large eggs, 4 strips bacon, ¾ cup shredded cheddar cheese, 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.
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!
- 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.
Recipe Tips & Tricks
- 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.
Mix-In Ideas
This is really more of a method for how to make egg muffins than a set-in-stone recipe. It is great to use whatever you have in the fridge.
- 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.
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!).
- Freezing. 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).
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.
Loved it! I had to use some cubed ham lunch meat because my hubby used all the bacon without telling me lol! But it turned out fine. Looking forward to making the recipe with BACON 😉
This Recipe was really helpful for a first time. I would really recommend this for people who want to know how to make a quick and easy breakfast meal for family.