Breakfast egg muffins are an easy, low carb, keto friendly breakfast on the go. This easy muffin tin eggs recipe bake up quickly and are perfect for meal prep as well!
I’m not a morning person, y’all. There, I said it. When we lived in England a few years ago I was thriving on our family’s schedule where school started at
Bacon & Cheese Egg Muffins
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. These muffin pan eggs 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 breakfast egg muffins are like scrambled eggs in a to-go form. They are fast too! Just a minute in the microwave and they are ready to go!
Can you Freeze Breakfast Egg Muffins?
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.)
How to Make Breakfast Egg Muffins
These egg muffins are very simple to make. Simply mixx up your ingredients in a bowl and then pour into a muffin pan and bake. I like to use a silicone muffin pan but if you have a standard muffin tin you can either pray 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.
If you would like to customize this recipe it’s very easy. You can add lots of things to the egg mixture before baking. I sometimes add salt and pepper, garlic powder, chopped bell peppers, the sky is the limit! It is a great recipe to customize to your family’s tastes.Print
Bacon and Cheese Egg Muffins are a fast, easy breakfast recipe perfect for meals on the go and freezer friendly too! Make a batch and always have a high protein snack ready to go!
- 6 eggs
- ¼ cup milk
- 1 cup shredded Mexican or cheddar cheese
- 6 pieces of bacon, cooked and crumbled
- salt & pepper as desired
- 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.
- Bake 25 minutes or until centers are set.
- Eat immediately or allow to cool then store in refrigerator up to 4 days or freeze.
Keywords: breakfast, egg muffins
I hope you love these as much as I do! Anything that makes the mornings run smoother is a winner in my book!
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