Cheesy Bacon Egg Muffins Breakfast – Low in carbs and high in protein, these cheesy egg cups 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 cup a 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 muffins recipe to your taste for maximum flavor. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Cheesy Bacon Egg Muffins Recipe
- 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)
Photo credit: © Eatwell101.com
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 a brunch with family or friends, too!
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.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the cheesy bacon egg muffins: 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.
2. 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 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. ❤️
Photo credit: © Eatwell101.com
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 muffin 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.
More egg muffins recipes you might like
Photo credit: © Eatwell101.com
Leave a Reply
Sofia
2022-05-01 17:57:41
So easy to make, I used a bit of origano leaves just before baking tastes delish.
Jenna
2022-04-05 18:02:29
I am sorry that I ever made these…. Because now I have to keep making them!! I generally don’t eat breakfast because I don’t have enough time before work. These egg cups are delicious and you can change up the flavor so easily! I make mine in a smaller muffin pan that has 24 cups, they are hand held 2 bite cups that are easy to eat on the go
Tina
2022-02-24 18:13:38
I bought silicon muffin cups and they are fantastic. Just falls out of the cup. Make a big batch for the week and breakfast is so easy. Microwave 1:15 seconds
Rebecca
2022-01-28 10:11:05
Made these today and came out delicious! Omitted the red pepper, had ham cubes no bacon today, but it’s still pork! Lol! Really yummy, thank you!
Nikki
2022-01-12 16:24:41
These are so quick and delicious! I have a large 6 ct muffin pan, I use 7 large eggs. 5 eggs only filled 5 spots halfway full. Added 2 tbsp sour cream to the eggs my second time, turned out so much fluffier!! Great with Lawrys cracked pepper season salt and Lawrys course ground garlic with parsley.
Elizabeth
2021-11-18 08:43:09
Love them and so easy! Added a touch of pesto and chopped fresh spinach. Delicious!
Susan
2021-10-25 19:15:22
My secret to preventing the egg muffins from sticking in the pan is to heavily grease the muffin pan and then generously dust with baking mix or pancake mix. It adds a little extra flavor and the delicious muffins don’t stick!! I love these egg muffins. They are great for a sit down breakfast or an on the go meal!
Karen
2021-08-29 07:33:41
Delicious, my first attempt this morning. Will definitely be making again.
Aubrey
2021-07-11 13:57:42
5/5 stars, so good and easy to make. I couldn't find my bacon bites so i used shredded honey ham instead and it turned out delicious!
Katie
2021-07-10 17:36:22
5/5 stars it was incredibly delicious! I used some of the bacon grease to coat the bottom of the muffin pan and it gave it some extra flavoring! I even cut it into quarters and put in mini baking cups to serve at a breakfast party. Everyone enjoyed them and some even asked for the recipe, haha.
Cyd
2021-03-11 18:54:13
Yum! I doubled the recipe and fried some minced onion to add in. Perfect! Make sure you do a good job with the cooking spray because mine stuck a bit. (my fault!)
mtaylor249@aol.com
2021-02-09 10:21:14
@Karina and @Kaitlyn, I make them all the time and freeze for a quick microwavable breakfast. I only keep them frozen for about a week or two and the reheat very nicely! Just wrap in a damp paper towel and heat for about 30 - 40 seconds (depending on how many and how big)
Pam
2021-02-06 20:00:27
Yum. Added mushroom, grated carrot and zucchini, Moroccan spice, curry powder. Looked fab as they came out of the oven but sadly sank - taste was awesome tho.
Karina
2021-01-26 19:31:48
Are these best frozen for prep?
Kaitlyn
2021-01-24 15:02:48
I just have a quick question about these. Can they be frozen, and if they can be, for how long?
Daryl
2021-01-17 11:29:25
Best recipe ever and so easy. I change up the seasoning and cheese too. Great hot or cold!
