Cheesy bacon egg muffins are the perfect easy breakfast for busy mornings - tender eggs, crispy bacon, and melty cheese baked to tender perfection!
These egg muffin cups are loaded with a full breakfast in each bite. Each mouthful is packed with a savory combination of crumbled bacon, fluffy eggs, and gooey cheddar cheese, effortlessly baked in a muffin pan. Best of all, you can easily customize these with your favorite breakfast ingredients.
Ingredients & Substitutions
- Bacon - You can substitute breakfast sausage or turkey bacon.
- Large eggs
- Milk - Half-and-half or heavy cream can be used.
- Table salt
- Black pepper
- Garlic powder
- Shredded sharp cheddar cheese - You can substitute your favorite cheese.
- Cooking spray - Cooking spray will work better than using butter or bacon grease.
- Optional - You can add green onions or chives.
How to make it
Make my bacon egg muffins recipe by first cooking the bacon in a large skillet until crisp. Then cool slightly and crumble.
While the bacon is cooking, preheat the oven to 375 degrees.
In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder.
Divide the bacon evenly in a standard muffin tin, then top with half of the shredded cheese and the egg mixture. Place the remaining cheese over the top.
Bake the egg muffins for 15 minutes in the preheated oven, or until the eggs have set. Remove from the oven and let cool for a couple of minutes, then serve.
Storing and Reheating Leftovers
Leftover bacon egg cups can be kept in the refrigerator for one week when stored in an airtight container. You can reheat them in the microwave for approximately 45 seconds, or until warmed through.
Cheesy Bacon Egg Muffins
Equipment
- Large skillet
Ingredients
- ½ pound bacon
- 10 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 ½ cup shredded sharp cheddar cheese divided
- Cooking spray
Instructions
- Preheat oven to 375 degrees.
- In a large skillet, cook the bacon until crispy over medium-high heat. Then remove and drain on paper towels. Once the bacon is cool enough to handle, crumble it into little pieces.
- In a large bowl, combine the eggs, milk, salt, black pepper, and garlic powder. Beat the egg mixture with a fork until well combined.
- To prevent sticking, spray each muffin well with cooking spray.
- Evenly divide bacon pieces among 12 muffin wells, top with half of the shredded cheese, then pour in egg mixture. Top each muffin well with the remaining cheese.
- Place the muffin tin in the oven for 15 minutes. Remove and let cool slightly, then serve.
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