These 30 minute breakfast egg muffins are an easy, low carb, keto friendly breakfast on the go and perfect for meal prep!
I'm not a morning person, y'all. School starts before eight in our town which means I have to get three kids dressed, fed, and lunches packed and out the door all by seven.
Luckily I started making these delicious Breakfast Egg Muffins so we can have breakfast on the go when we don't have time to make our favorite scrambled eggs recipe!
Why I love this recipe
The recipe I'm sharing today, Bacon & Cheese Egg Muffins, is a variation on one of my more popular recipes for Muffin Tin Eggs from about three years ago. They are great for so many reasons!
They have only four ingredients and can be made in just thirty minutes. I like to whip up a couple of batches on Sunday and store them in the fridge for fast breakfasts during the week.
These egg muffins are like scrambled eggs in a to-go form. They are fast to heat up too! Just a minute in the microwave and they are ready to go!
Ingredients
- eggs
- milk
- shredded cheese
- bacon
Step by step
These egg muffins are very simple to make.
- Mix up your ingredients in a bowl and then pour into a muffin pan and bake.
Tips for best results
- I like to use a silicone muffin pan but if you have a standard muffin tin you can either spray it with nonstick spray or use cupcake liners. If you decide to go the muffin liner route, use the high quality ones so they don't stick to the eggs.
- Pour the egg mixture only ¾ of the way full as the eggs rise as they bake.
- Let the muffins cool 10-15 minutes before removing from the pan so they can set. Run a butter knife or thin spatula around the edges to help it release if needed.
FAQs
Store in an airtight container in the refrigerator up to 5 days. Microwave for 15-30 seconds to reheat.
Yes! These egg muffins are also freezer friendly. You can either transfer them to the fridge to thaw the night before or just add on a little extra microwave time and heat straight from frozen (usually about 90 seconds but microwaves vary so you may need to experiment with the best time.)
Flavor variations
If you would like to customize this recipe it's very easy. You can add lots of things to the egg mixture before baking to change up the flavor:
- salt & pepper
- garlic powder
- onion powder
- chopped bell peppers
- jalapeño pepper
- sauteéd mushrooms
- spinach
- feta cheese
- ground sausage
- diced ham
- diced onion
- green onion
- fresh herbs
- diced tomato
- mozzarella cheese
- pepperjack cheese
Serving suggestions
Depending on the flavors you choose for your egg muffins you could top with pico de gallo, sour cream, hot sauce, chopped avocado, or fresh herbs. You really can get creative with them!
If you try this recipe, please comment and rate it below, I love hearing from you!
I hope you love these as much as I do! Anything that makes the mornings run smoother is a winner in my book!
You might also like these other breakfast recipes:
Print
Cheesy Bacon Egg Muffins
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 9 1x
- Category: breakfast
- Method: baking
- Cuisine: American
Description
These 30 minute breakfast egg muffins are an easy, low carb, keto friendly breakfast on the go and perfect for meal prep!
Ingredients
- 6 eggs
- ¼ cup milk
- 1 cup shredded Mexican or cheddar cheese
- 6 pieces of bacon, cooked and crumbled
- salt & pepper as desired
Instructions
- Preheat oven to 350 degrees F.
- Spray a muffin pan liberally with nonstick spray.
- In a medium bowl combine eggs and milk and whisk until blended.
- Stir bacon and cheese into the egg mixture.
- Use a ladle to fill each muffin cup ¾ of the way.
- Bake 25 minutes or until centers are set.
- Allow to cool 15 minutes before removing from pan.
Notes
- I like to use a silicone muffin pan but if you have a standard muffin tin you can either spray it with nonstick spray or use cupcake liners. If you decide to go the muffin liner route, use the high quality ones so they don't stick to the eggs.
- Pour the egg mixture only ¾ of the way full as the eggs rise as they bake.
- Let the muffins cool 10-15 minutes before removing from the pan so they can set. Run a butter knife or thin spatula around the edges to help it release if needed.
- Store up to 5 days in the refrigerator or one month in the freezer. Reheat in microwave 1 minute from frozen, 10-15 seconds from chilled.
Keywords: breakfast, egg muffins
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Dee Layne says
Does this make 12 or 24?
Melissa Riker says
It makes 9 muffins Dee!
★★★★★
Karen R. says
Would I need to adjust the recipe any if I am not putting in cheese?
Kim Bryant says
How do the muffins hold together?
Do you use uncooked bacon?
Melissa Riker says
Hi Kim, the egg holds everything together and any meat you put in needs to be precooked. Hope that helps!
★★★★★
Melissa says
These are so yummy and perfect for busy mornings, thanks!!
★★★★★
Cinnamon Vogue says
I will eat immediately. Thinking of doing this in the toaster oven. Guess I have to get a toaster oven size muffin tray. Right, off the google that.
★★★★★
Alli says
could i use 1/4 of heavy whipping cream instead of milk if im following Keto?
Melissa says
Absolutely Alli, that would be fine! ~Melissa
Sheila says
Made these tonight for supper and oh my they are better than delicious!!! Thanks so much for sharing with everyone. My husband really loved them! We have eaten them out at a restaurant before and we thought these were better.
★★★★★
Melissa says
I'm so glad you enjoyed them! ~Melissa