Bacon and Egg Muffins
These homemade bacon and egg muffins are a delicious, quick breakfast or brunch option, featuring crispy bacon, creamy eggs, and melted cheese. Easily customizable with your favorite ingredients, they are a perfect way to start your day.
Equipment
- Muffin tin (12-cup, non-stick or bacon cup muffin tin)
- Whisk, Mixing bowl,Ladle or measuring cup
- Cooling rack, Sharp knife or kitchen shears, Oven mitts
Ingredients
- 8 slices bacon or turkey/plant-based bacon
- 8 large eggs
- 1 cup shredded cheese cheddar, Swiss, Monterey Jack
- 1/4 cup diced onion optional
- 1/4 cup diced bell pepper optional
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick spray or butter.
- Pan-fry the bacon over medium heat until crispy. Drain and crumble.
- In a mixing bowl, whisk eggs, milk, salt, and pepper until smooth.
- Ladle the egg mixture into the muffin cups, leaving a little space at the top.
- Sprinkle the crumbled bacon evenly into each cup.
- Bake for 18-22 minutes, or until the eggs are set and the tops are golden.
- Let the muffins cool in the tin for 5 minutes before transferring to a cooling rack.
Notes
Tips & Variations
- Bacon Selection: Use thick-cut bacon for the best texture.
- Cheese Options: Try sharp cheddar, Swiss, or feta for different flavors.
- Veggie Add-ins: Add spinach, mushrooms, or bell peppers for extra nutrition.
- Freezing: Freeze cooled muffins for up to 3 months, reheating in the oven or microwave.
- Flavor Variations: Try adding diced tomatoes, garlic, or fresh herbs like chives or rosemary.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in the microwave for 30-second intervals or in a preheated oven at 350°F (175°C) for 10-15 minutes.