Bacon and Egg Muffins
These savory Bacon and Egg Muffins transform breakfast into an elegant, hand-held delight. Crisp bacon forms a perfect nest for a fluffy, customizable egg filling, making them ideal for brunch, meal prep, or a quick, satisfying snack.
Nutrition
-
Carbohydrate
1 g
-
Cholesterol
170 mg
-
Fiber
0 g
-
Protein
10 g
-
Saturated Fat
4 g
-
Sodium
512 mg
-
Sugar
1 g
-
Fat
10 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin generously with cooking spray. (5 minutes)
02 Step
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Arrange bacon slices on a microwave-safe plate and microwave on high for approximately 75 seconds, or until partially cooked but still pliable. (2 minutes)
03 Step
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Carefully line each muffin cup with a bacon slice, pressing it against the sides to create a cup shape. Ensure the bacon edges slightly overhang the top of each cup. (5 minutes)
04 Step
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In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. (2 minutes)
05 Step
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Spoon the egg mixture evenly into the bacon-lined muffin cups, filling each almost to the top. (3 minutes)
06 Step
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Customize each muffin by sprinkling green onions over four, jalapeño peppers over another four, and roasted red peppers over the remaining four. (3 minutes)
07 Step
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Bake in the preheated oven for approximately 20 minutes, or until the egg mixture is set around the edges but still slightly moist in the center. (20 minutes)
08 Step
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Remove the muffin tin from the oven and sprinkle Cheddar cheese evenly over the muffins. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the eggs are fully cooked through. (5 minutes)
09 Step
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Let the muffins cool in the tin for a few minutes before gently removing them and serving warm. (5 minutes)
For a vegetarian option, substitute the bacon with sun-dried tomatoes or sautéed mushrooms.
Feel free to experiment with different cheese varieties like Gruyere, Monterey Jack, or Pepper Jack for a flavor twist.
These muffins can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
For a richer flavor, consider adding a tablespoon of cream cheese to each muffin cup before baking.
RECIPE REVIEWS
Avarage Rating:
4.6/ 5 ( 77 Ratings)
Total Reviews: (8)
Anna Altenwerth
Apr 28, 2025I found that baking them for slightly longer made them a bit firmer, which I preferred.
Nickolas Sauer
Apr 3, 2025These are now a staple in my house. Thanks for the great recipe!
Patsy Doyle
Dec 31, 2024Next time I'll try adding some chopped ham or sausage to the egg mixture.
Milan Frami
Oct 22, 2024I made these for meal prep and they were perfect for quick and easy breakfasts during the week.
Bernice Johnston
Aug 29, 2024The bacon cups were a brilliant idea! So much flavor!
Vicky Schmitt
May 1, 2024These were a huge hit at my brunch! Everyone loved the customizable toppings.
Juwan Mcdermott
Jan 8, 2024My kids loved helping me make these. A fun and tasty recipe for the whole family!
Stanley Ward
Nov 4, 2023I substituted the jalapenos with sun-dried tomatoes and it was delicious!