Bacon Egg Muffins

These delicious and easy Bacon Egg Muffins are filled with smoky bacon, green onions and cheddar cheese. Serve them for brunch or a grab-and-go breakfast!

Ingredients to Make Bacon Egg Muffins Recipe

Busy families, have busy mornings and that’s when a recipe like this one is a lifesaver! These cheesy egg muffins are baked in a cupcake pan for individual servings and easy portion control. They’re perfectly customizable depending on your family’s preferences, and they can be reheated in seconds in the microwave. Ingredients to make low carb Bacon Egg Muffins Recipe: (Scroll down for the full printable recipe card.)

Whole Eggs – One dozen whole eggs form the base of the egg muffins.
Bacon – Classic thinly sliced bacon cooked until crispy then chopped.
Butter – Softened salted or unsalted butter for greasing the cupcake pan. You can also use a nonstick cooking spray.
Liquid – Heavy cream adds a creaminess to the egg custard.
Seasonings – Seasoned salt, black pepper, granulated garlic or garlic powder and onion powder.
Cheese – Freshly shredded sharp cheddar cheese amps up the flavor and binds the egg mixture.
Onion – One bunch of thinly sliced green onions for a mild onion flavor and for garnishing.

How to Make the BEST Bacon Egg Muffins Recipe

Cook Bacon – Preheat oven to 425°F. Arrange slices of bacon on a foil lined baking pan. Cook bacon per the recipe until crispy. Remove to paper towels to drain grease, then chop.
Lower Oven Temperature to 350°F – Butter a standard 12-cup muffin pan with softened butter.
Make the Egg Mixture – Whisk together eggs, heavy cream, seasoned salt, black pepper, granulated garlic and onion powder.
Combine – To the egg custard add shredded cheese, chopped bacon and green onions. Stir to evenly distribute.
Divide the Egg Mixture – Use a 1/4 cup measuring cup to pour the egg mixture into the wells of the muffin tin. Sprinkle the tops with the remaining cheddar cheese.
Oven – Place the pan into the oven and bake per the cook time in the recipe until puffy and set.
Serve – Remove from the oven and serve garnished with reserved bacon and green onions.

Tips for Making Bacon Egg Muffins

Kitchen Tools You’ll Need: One standard size 12-cup muffin pan, large bowl, whisk, measuring cup, measuring spoons, cheese grater, baking pan and pastry brush.
Grate Your Own Cheese: For the most flavor, use freshly grated cheddar cheese. Pre-shredded cheese is a timesaver, but if time allows I always recommend grating your own.
The Eggs Will Deflate After Baking: It’s normal for the eggs to puff up while baking. Once they’re allowed to rest for a couple of minutes, they will deflate. This is completely normal when baking eggs.
When to Serve: These egg muffins are terrific for quick weekday mornings, special weekend brunches, meal prep, keto snack, Easter brunch, Christmas morning or anytime bacon and eggs are on the menu.
Side Dishes to Serve with Bacon and Egg Muffins: Serve these with a side of Homemade Hash Browns, fresh Fruit Salad and Sweet Potato Biscuits or Southern Buttermilk Biscuits.

Recipe Variations

Cheese: You can make these bacon egg cups using medium cheddar cheese, feta cheese, colby jack cheese, mozzarella cheese, swiss cheese or pepper jack cheese for spice.
Protein: You can replace the bacon with finely diced ham, cooked and crumbled breakfast sausage or chopped canadian bacon.
Heavy Cream: You can use half and half or Greek yogurt in place of heavy cream for added protein.
Peppers: You could add sautéed green and red bell peppers or diced jalapeños to these egg muffin cups.
Vegetarian Option: You could also add chopped spinach and mushrooms and omit the protein. Experiment with textures and flavors incorporating any veggies that you enjoy!

Storage and Leftovers

Leftovers: Store Egg Muffins in an airtight container chilled in the refrigerator for up to 4 days.
Reheating: Reheat gently in the microwave in short bursts. If you’re in a hurry, they can be eaten cold, although they’re best served warm.
Freezer: You can freeze egg muffins for future meals. Wrap them in plastic wrap then pop them into a freezer bag and store frozen for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Breakfast Recipes to Make

Treat the family to homemade Crepes for brunch with whipped cream and berries.
3 Ingredient Biscuits can be stuffed with eggs, sausage, bacon or smothered with country sausage gravy.
The kiddos will love these Homemade Pop Tarts.
Open Faced Canadian Bacon Egg Rolls are a grab-and-go meal.
Egg-in-a-Hole is a a childhood favorite that kids of all ages love.
Easy Caramel Pecan Sticky Rolls don’t require any bread making at all!
Hashbrown Breakfast Casserole can be assembled one day in advance and baked just before serving.
Canadian Bacon Hash Brown Quiche features a crispy potato crust in place of a pastry crust.
French Toast Dreams from Southern Living.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. thank you!

Helpful Kitchen Items: