Description
Fluffy, cheesy, and savory egg muffins made with crispy bacon and sharp cheddar. These make-ahead breakfast bites are perfect for meal prep, portable on-the-go mornings, and budget-friendly family meals.
Ingredients
Scale
- 6 large eggs
- 1/4 cup (60ml) milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6–8 strips cooked bacon, crumbled
- 1 cup (100g) sharp cheddar cheese, shredded
- 1/4 cup diced onion or scallions
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C).
- Crumble cooked bacon into small pieces and dice onions or chop scallions.
- Grate cheese if using a block.
- In a medium mixing bowl, whisk eggs, milk, salt, and pepper vigorously until frothy.
- Grease a 12-cup muffin tin with cooking spray or butter.
- Divide crumbled bacon, cheese, and onions evenly among the 12 muffin cups.
- Pour the egg mixture into each cup, filling them about 3/4 full.
- Bake for 18-22 minutes until tops are golden brown and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before removing.
Notes
Use sharp cheddar for better flavor. Cool bacon before crumbling to prevent premature melting. Do not overfill cups to avoid overflow. Store in fridge for up to 5 days or freeze for up to 3 months. For mini muffins, reduce baking time to 12-15 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 6
Keywords: breakfast muffins, egg muffins, bacon cheddar, meal prep, make-ahead breakfast, savory muffins, keto breakfast, high protein breakfast