Description
These Bacon Egg and Cheese Muffins are savory, protein-packed breakfast bites made with crispy bacon, fluffy eggs, and melted cheddar cheese. They’re naturally low-carb, gluten-free, easy to customize, and perfect for meal prep or a quick grab-and-go breakfast.
Ingredients
Scale
- 6 large eggs
- 6 strips bacon, cooked until crispy and crumbled
- 1 cup shredded cheddar cheese
- Salt, to taste
- Black pepper, to taste
- Non-stick cooking spray or muffin liners
- Optional: ½ cup chopped spinach, diced bell peppers, mushrooms, or onions
- Optional: 1–2 tbsp chopped chives or parsley
- Optional: ¼ tsp garlic powder or paprika
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line it with muffin liners.
- Cook the bacon until crispy. Drain on paper towels, then crumble into small pieces.
- In a mixing bowl, whisk the eggs with salt and black pepper. Stir in any optional vegetables or seasonings.
- Divide the crumbled bacon evenly among the muffin cups.
- Sprinkle the shredded cheddar cheese over the bacon.
- Pour the egg mixture into each cup, filling about ¾ full.
- Bake for 15–20 minutes, or until the eggs are fully set and a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin. Serve warm or at room temperature.
Notes
- Do not overbake, as eggs can become dry and rubbery.
- Sauté peppers, onions, mushrooms, or other firm vegetables before adding them to the muffins.
- Cheddar can be replaced with mozzarella, feta, pepper jack, gouda, or another favorite cheese.
- Turkey bacon or plant-based bacon can be used instead of regular bacon.
- Store refrigerated in an airtight container for up to 5 days.
- To freeze, wrap muffins individually and place them in a freezer-safe bag or container.
- Reheat refrigerated muffins in the microwave for about 30–60 seconds or until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165 kcal
- Sugar: 0.5 g
- Sodium: 320 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 1.5 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 135 mg
Keywords: bacon egg and cheese muffins, egg muffins, breakfast muffins, bacon egg muffins, low carb breakfast, keto breakfast, high protein breakfast,