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Easy Cheesy Bacon Egg Muffin Cups

Easy Cheesy Bacon Egg Muffin Cups - featured image

A quick and easy breakfast recipe featuring fluffy egg muffin cups loaded with crispy bacon and melted cheddar cheese, perfect for busy mornings and grab-and-go meals.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 6 strips bacon, cooked crisp and chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup milk (whole or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped green onions (optional)
  • Non-stick cooking spray or butter (for greasing muffin tin)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the bacon in a cold skillet over medium heat until crispy, about 8-10 minutes, flipping occasionally. Drain on paper towels and chop into bite-sized pieces. Alternatively, bake bacon on a foil-lined sheet pan at 400°F (200°C) for 15 minutes.
  3. Grease the muffin tin cups with non-stick cooking spray or butter.
  4. In a medium mixing bowl, whisk together the eggs and milk until fully combined and slightly frothy. Season with salt and pepper.
  5. Stir in the shredded cheddar cheese, chopped bacon, and green onions if using.
  6. Pour the egg mixture evenly into the muffin cups, filling about 3/4 full.
  7. Bake in the preheated oven for 18-22 minutes. Check at 18 minutes by gently shaking the pan; the muffins should be set but slightly springy.
  8. Let the muffins cool for 5 minutes in the tin before running a knife around the edges to loosen and remove.

Notes

Pre-cook bacon to avoid sogginess and ensure crisp texture. Grease muffin tin thoroughly to prevent sticking. Rotate pan halfway through baking if edges brown too quickly. Avoid over-beating eggs to maintain tender texture. Optionally add smoked paprika for subtle warmth.

Nutrition

Keywords: egg muffins, bacon egg cups, cheesy breakfast, quick breakfast, easy breakfast recipe, grab and go breakfast, low carb breakfast, keto breakfast