bacon egg muffin recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best bacon egg muffin recipe

I’ve been making bacon egg muffins for years, and they’re still a staple in my household. My kids love them, and they’re perfect for breakfast, lunch, or dinner. I like to think that this recipe is a classic for a reason – it’s easy to make, delicious, and packed with protein and healthy fats from the eggs and bacon. The best part?

It’s incredibly versatile, so you can customize it to your family’s tastes and dietary needs. Whether you’re serving it on its own or as part of a bigger meal, these muffins are sure to please even the pickiest eaters. I first discovered this recipe in a cookbook from the 1950s, but I’ve adapted it over the years to suit my family’s tastes. The key technique is to use high-quality ingredients – don’t skimp on the bacon or eggs!

You want those rich flavors to shine through in every bite. And don’t worry if your muffins don’t turn out perfectly round – they’ll still taste amazing. One of the reasons I love this recipe is that it’s so easy to make ahead of time. Simply prepare the ingredients the night before, then assemble and bake in the morning.

This is perfect for busy mornings when everyone needs to be out the door quickly. And if you’re looking for a healthier twist, try using turkey bacon or omitting the cheese. As a busy mom, I appreciate how adaptable this recipe is. Need something quick?

Try making mini muffins for a faster cook time. Or want to get fancy? Add some diced veggies or herbs to give it an extra boost of flavor.

Bacon Egg Muffins

4.6 from 1082 votes

These Bacon Egg Muffins are a hearty and delicious breakfast option, packed with protein and flavor. Perfect for meal prepping, these muffins are easy to make and can be stored in the fridge for a quick grab-and-go breakfast.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffins

8 large eggs
12 slices bacon
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped bell peppers
1/4 tsp salt
1/4 tsp black pepper

For the Muffin Tins

Non-stick cooking spray

👨‍🍳Directions

1Preheat the oven to 375°F.
2Line a muffin tin with non-stick cooking spray.
3Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes.
4Remove bacon from skillet and place on a paper towel-lined plate to drain excess grease.
5Crumble the bacon into small pieces once cooled.
6Leave 2 tablespoons of bacon grease in the skillet.
7In a mixing bowl, whisk together eggs, salt, and black pepper until well combined.
8Add crumbled bacon, shredded cheese, chopped green onions, and chopped bell peppers to the egg mixture.
9Stir until all ingredients are evenly distributed.
10Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
11Bake for 20-25 minutes, or until the edges are set and the centers are no longer jiggly.
12The tops should be golden brown and puffed up slightly.
13Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
14After 5 minutes, gently remove the muffins from the tin and place them on a wire rack to cool completely.
15Serve warm or at room temperature.

🔧Equipment

Mixing bowl
Muffin tin
Oven
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 375mg🧂Sodium: 750mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 20g

📝Notes

Tips: For a spicy kick, add diced jalapeños to the egg mixture. To make ahead, store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.

These muffins are always a good idea – whether you’re serving them on their own or as part of a bigger meal. One of my favorite things about this recipe is how versatile it is – need something quick?

Try making mini muffins! Want to get fancy?

Add some diced veggies or herbs. And don’t forget about storage: simply let them cool completely, then transfer them to an airtight container or freezer bag for up to 3 months.

❓ Frequently Asked Questions About Bacon Egg Muffins

Q: What type of pan should I use for this recipe?

For this recipe, you’ll want to use a 12-cup muffin tin – either non-stick or silicone-coated will work well.

Q: Can I make these muffins ahead of time?

Yes! Simply prepare the ingredients the night before, then assemble and bake in the morning.

Q: How do I know when my muffins are done baking?

Chef’s tip: Use a toothpick to check for doneness – if it comes out clean, they’re done!

Q: Can I freeze these muffins?

Yes! Let them cool completely, then transfer them to an airtight container or freezer bag for up to 3 months.

Q: What’s the best way to store leftover muffins?

A great question! Store them at room temperature for up to 3 days or refrigerate for up to 5 days.

Similar Posts