Who needs Starbucks when you can make these Bacon Egg Muffins at home! They are super easy to make and are perfect for meal prep! They are also low in carbs, high in protein, and absolutely packed with flavor!
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Bacon Egg Cups
Egg muffin cups are one of my favorite easy breakfasts because they are perfectly portioned and super easy to make. This version is savory, with crispy bacon, gooey cheese and fresh green onions for a super flavor-packed breakfast or snack.
These are especially great for busy mornings when the family has to eat and be out the door quickly! Instead of scrambling (no pun intended) for breakfast, you can have these on hand, pop them in the microwave and go! You can even keep them in the freezer and warm them up straight from frozen!
bacon egg muffin ingredients
- Butter: You will need some softened butter to grease up the muffin tins! Make sure to be thorough, to ensure that they don’t stick. I’ve found that they tend to stick more with cooking spray so if you do use it spray liberally or make sure to use a nonstick coated muffin tin.
- Eggs: I used whole eggs here but you can feel free to use just egg whites if you prefer.
- Whole Milk: A bit of milk will make these muffins super fluffy and soft.
- Bacon: You will need cooked and crumbled bacon for these egg muffin cups. I like to make mine in the air fryer while I am prepping the rest of my ingredients.
- Cheddar Cheese: Cheddar cheese adds lots of flavor and who doesn’t love cheesy eggs?!
- Green Onions: Sliced green onions or chives add a lovely flavor and texture! Plus they add a nice pop of color!
- Seasonings: Onion powder, garlic powder, salt and pepper season up these bacon egg muffins to savory perfection!
how to make bacon egg muffins
- Preheat & Prep: Preheat the oven to 350 degrees. Generously grease a muffin tin with butter, set aside.
- Whisk Egg Mixture: In a medium bowl whisk together eggs, milk, bacon, green onions, 1 cup cheese, onion powder, garlic powder, pepper and salt. Set aside.
- Pour into Muffin Tin: Pour in the egg mixture, filling each cavity 3/4 of the way full. Sprinkle with the remaining 1/2 cup of cheddar cheese.
- Bake: Bake for 15-20 minutes or until the egg muffins look set. Note: they will puff up as they cook and deflate as they cool.
- Serve & Enjoy: Cool for 2-3 minutes in the pan, then remove and serve immediately! Enjoy!
tips for success
- Don’t over fill the muffin tin! Make sure to only fill each muffin cavity 3/4 of the way full since they will expand as they bake. If they are too full, they will end up spilling over the sides, making them more difficult to take out of the tin!
- Make them your own! The beauty of egg muffin cups is they are super versatile and you can add whatever you want. Add some extra veggies like broccoli or mushrooms, or switch up the cheese and use mozzarella or gruyere!
- Grease muffin tin with butter! I highly recommend using butter to grease the muffin tins. I have tried using cooking spray and the egg muffins will stick slightly and make the muffin tin so much harder to clean!
Frequently Asked Questions
How should I store bacon egg muffins?
To store any leftover muffin cups, place in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave for a minute or so prior to serving! You can also reheat them in a skillet with a little bit of water, covered until heated through.
Can I freeze egg muffin cups?
Definitely! These are super convenient to freeze and have on hand whenever you need them. To freeze, place in a freezer-safe container like a freezer bag and freeze for up to 6 months. To reheat from frozen, wrap in a damp paper towel and microwave for a minute or two, until heated through.
What other variations of egg muffin cups can I make?
If you love egg muffin cups, you can try my vegetarian egg muffin cups! You can also try switching out the bacon for sausage here!
More eAsy Breakfast Recipes to Try
- Freezer Breakfast Sandwiches
- Sheet Cake Pancakes
- Huevos Rancheros
- Tater Tot Breakfast Casserole
- Broccoli Quiche
- Mini Quiche Recipe
products i used
Bacon Egg Muffins
Ingredients
- softened butter for greasing the muffin tins
- 10 large eggs
- 1/2 cup whole milk
- 1/2 lb bacon, cooked and crumbled
- 1 1/2 cups cheddar cheese, shredded and divided
- 1/2 cup green onions, chopped
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 350 degrees. Generously grease muffin tin with butter, set aside.
- In a medium bowl whisk together eggs, milk, bacon, green onions, 1 cup cheese, onion powder, garlic powder, pepper and salt, set aside.
- Pour in the egg mixture filling each cavity 3/4 of the way full.Sprinkle with the remaining 1/2 cup of cheddar cheese.
- Bake for 15-20 minutes or until the egg muffins look set. Note they will puff up as they cook and will deflate as they cool. Cool for 2-3 minutes in the pan then remove and serve immediately!
Notes
- Store leftovers in an airtight container or plastic bag in the fridge for up to 5 days or freeze for up to 6 months.
- To reheat from chilled, simply microwave for a minute or so, until warmed through. You can also reheat in a skillet with a little bit of water and cover until heated through.
- Reheat from frozen by wrapping the egg cups in a damp paper towel and microwaving for a minute or two.
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Annie Domingue
Absolutely delicious and will be convenient to take to work for breakfast.
Kelli Bentley
Yummy 😋
Turned out perfect and tasted wonderful.