Cheesy Bacon Egg Muffins Breakfast – Low in carbs and high in protein, these cheesy egg muffins with crispy bacon are SO GOOD and perfect for a keto breakfast on the go. Combine eggs, bacon, cheese, salt, pepper, and Italian seasoning together, divide into muffin cups, pop in the oven for 12 to 15 minutes, and you get a delicious breakfast packed up with protein. Feel free to customize this egg muffin recipe to your taste for maximum flavor. Enjoy!
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Ingredients List for the Egg Muffins
- 5 large eggs
- 1/4 lb (125g) crisp-cooked bacon, crumbled
- 1 cup Grated cheddar, or any cheese you like
- Salt and fresh cracked pepper, to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon chili pepper flakes, optional
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Cheesy Bacon Egg Muffins Recipe
Egg muffins are just like mini frittatas! They can be cooked ahead of time and refrigerated for when you need a quick, convenient grab-and-go breakfast or snack. But nothing prevents you from enjoying a warm egg muffin fresh out of the oven for brunch with family or friends, too!
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How to make egg muffins
The method for making egg muffins is simple and stays the same whatever ingredients you put in the mix: Preheat your oven to 400ºF (200ºC), Break eggs in a bowl, and beat them with salt and pepper. Add in your garnish – here we have cheese, bacon, pepper, and Italian herbs – and give a quick stir. Divide the egg mixture into greased muffin cups and bake in the oven until set, about 10 to 15 minutes, depending on the size of your egg muffins.
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Directions
1. Preheat your oven to 400°F (200°C). Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside.
2. In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
3. Stir in cooked bacon, cheddar cheese, Italian seasoning, and red chili pepper flakes (if using).
4. Divide evenly into muffin cups, filling each about 2/3 full. Top with more bacon and cheese if you like.
5. Bake the egg muffins in the preheated oven for 12-15 minutes or until set.
6. Allow to cool a bit and serve your cheesy bacon egg muffins immediately, or enjoy cold or at room temp. ❤️
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Tips for the cheesy bacon egg muffins recipe
- Grease your muffin tin properly so the egg muffins don’t stick to the pan. You can also use cupcake liners to prevent egg muffins from sticking.
- The egg muffins will puff up while they bake in your oven. So fill them only 3/4 of the way up to prevent overflowing.
- Let your bacon egg muffins cool down a little before removing them from the muffin pan.
How to customize the egg muffins?
The egg muffins recipe is versatile enough so you can customize with what you have on hand in the refrigerator! Some nice additions would be:
- Sauteed mushrooms
- Leeks
- French onions
- Spinach
- Olives
- Bell peppers
How long to keep the egg muffins leftovers?
You can keep the egg muffins for up to 3 days in an airtight container in your refrigerator. Reheat gently in the microwave, or enjoy at room temperature. Keep in mind that the egg muffins can become spongy after reheating – It’s always better to eat them quickly.
Can we freeze egg muffins?
Yes! Let the baked egg muffins cool completely, then wrap individually in plastic wrap and pop them in a freezer-safe ziplock bag. They will last for up to 2 months in the freezer. To reheat, remove from the plastic wrap and heat in the microwave in 15-second increments until the frozen egg muffins are thawed and warmed through.
Photo credit: © Eatwell101.com
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Cheesy Bacon Egg Muffins
Egg muffins are cheesy, puffy, low in carbs and high in protein. This bacon egg muffins recipe is the perfect make-ahead breakfast for on the go!
Ingredients
- 5 large eggs
- 1/4 lb (125g) crisp-cooked bacon, crumbled
- 1 cup grated cheddar or any cheese you like
- Salt and fresh cracked pepper to taste
- 1/2 teaspoon Italian seasoning and 1/2 teaspoon crushed chili pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Grease a 6 count muffin pan with oil or non-stick cooking spray. Set aside.
- In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Stir in cooked bacon, cheddar cheese, Italian seasoning, and red chili pepper flakes (if using).
- Divide evenly into muffin cups, filling each about 2/3 full. Top with more bacon and cheese if you like.
- Bake the egg muffins in the preheated oven for 12-15 minutes or until set.
- Allow to cool a bit and serve your cheesy bacon egg muffins immediately, or enjoy cold or at room temp. ❤️
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I made them with 1/2 cheddar and 1/2 mozzarella (freshly grated).I added chopped chives, bacon bits, salt and pepper. I used a silicone muffin pan and I did grease it but I won't the next time, it's not needed in silicone. They did puff up a little bit but sank down when they cooled off. They were compacted and I was hoping for light and fluffy. Now I'm not sure how to achieve that.
Really delicious but I didn’t believe you when you said they puffed up and over filled them 😜 Will definitely make these again.
I'm not a fan of eggs (made these for my kids), but I really enjoyed these. I used about 2/3 cup cheddar and 1/3 cup mozzarella because that's what I had on hand. Even the picky eater in my house loved it.
Very easy and good added green chili's extra cheese and chili powder
Came out perfectly! I added jalapenos for extra flavor and spiciness. Super easy and fast!
