Egg and Bacon Muffins Recipe
Mornings are always a bit of a scramble, right? Finding time for something filling before you head out the door can feel impossible.
That’s why I put together this egg and bacon muffin recipe—so you can make them ahead and just grab one when things get busy. These muffins have fluffy eggs, crispy bacon, and melty cheese, all in a portable breakfast that takes about 25 minutes to throw together.
Honestly, this is my go-to when I need breakfast fast but still want it to taste good and keep me full. Each muffin has plenty of protein, so you’re not starving by 10 a.m.
They freeze well, too, so you can make a bunch and stash them for later. It’s a real timesaver.
Here’s how I make these tasty breakfast muffins—what you’ll need, the basic ingredients, and my step-by-step for baking them. I’ll toss in a few tips and some thoughts on ways to make them work for you.
Equipment
You don’t need anything fancy for egg and bacon muffins. Most kitchens already have what you need.
Here’s what I use:
- Muffin tin (standard 12-cup)
- Mixing bowl (medium or large)
- Whisk or fork
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Cooking spray or muffin liners
- Spoon or ladle
The muffin tin is key. I like a non-stick one—makes cleanup so much easier.
Paper liners or cooking spray both work to keep things from sticking. I usually just grab the spray since it’s less waste.
A whisk is nice for beating eggs, but honestly, a fork does the job fine. I’ve used both, and there’s not much difference.
A sharp knife is important for chopping bacon. Dull knives just make life harder and more dangerous.
If you want to keep things neat, a ladle or a measuring cup with a spout helps pour the egg mixture. But if you’re not worried about a little mess, a spoon works too.
Ingredients
This is my favorite mix for these muffins, but you can play around with what you like.
For the base:
- 6 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon salt and pepper (each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the mix-ins:
- 6 slices crisp-cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/4 cup chopped green onions
I always cook the bacon until it’s really crispy and then crumble it up. That way, you get a good bite every time.
Bell peppers add a little crunch and a fresh flavor. Red or yellow work best for me since they’re a bit sweet.
Cheddar cheese melts just right in these. You could swap in another cheese, but cheddar’s my pick.
The garlic and onion powders boost the flavor without taking over. They just play nice with the bacon and eggs.
Definitely cook the bacon all the way before mixing it in. No one wants chewy, undercooked bacon in their muffin.
Green onions give a mild onion flavor and a little color. Makes them look kind of fancy, honestly.
Instructions
Preheat the oven to 375°F and spray a 12-cup muffin tin well. I’m always generous with the spray so nothing sticks.
Crack 8 eggs into a big bowl and whisk them up until smooth. Add a pinch of salt and pepper.
- Cook 6 strips of bacon in a skillet until crispy.
- Chop the bacon into small bits.
- Divide the bacon pieces among the muffin cups.
- Pour in the whisked eggs, filling each cup about 3/4 full.
- Sprinkle cheese on top if you want (about 1/4 cup per muffin).
Don’t overfill the cups—the muffins puff up as they bake. I’ve learned that the hard way.
Bake for 18-20 minutes until the eggs are set and the tops get a little golden. You can poke one with a toothpick to check.
Let them cool in the pan for 5 minutes. I usually run a butter knife around the edges to pop them out.
These are great for meal prep. Stick them in the fridge for up to 5 days or freeze for later.
To reheat, just microwave for 30-45 seconds until warm. You can swap in sausage for bacon if you’re feeling it.
Notes
These muffins keep really well, which is honestly why I make a double batch most weekends.
Pop them in an airtight container and stash in the fridge for up to 5 days. They’re perfect for those mornings when you’re running out the door.
To reheat, just microwave for 30-45 seconds. Or wrap in foil and warm in the oven at 350°F for about 10 minutes if you’ve got the time.
For freezing, wrap each muffin in plastic wrap and then toss them all in a freezer bag. They’ll last about 3 months. When you want one, thaw in the fridge or microwave straight from frozen for a minute or two.
They’re a true grab-and-go breakfast. I’ve even eaten them cold, not gonna lie.
Feel free to mix in your favorites—spinach, diced ham, more veggies, whatever you like. Just don’t stuff the muffin cups too full or things will get messy.
Non-stick tins or silicone liners make life easier for cleanup. I’ve tried paper liners, but silicone is my favorite.
The muffins puff up in the oven and then sink a little as they cool. Totally normal, doesn’t change the taste at all.
Equipment
- 12-cup muffin tin
- Mixing bowl
- Whisk or fork
- Skillet
- cutting board
- sharp knife
- Measuring cups and spoons
- Cooking spray or muffin liners
- Spoon or ladle
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 6 slices bacon cooked until crisp and chopped
- 1 cup cheddar cheese shredded
- 1/2 cup bell peppers diced (any color)
- 1/4 cup green onions chopped
Instructions
- Preheat the oven to 375°F (190°C). Generously spray a 12-cup muffin tin with cooking spray or line with silicone liners.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel–lined plate, then chop into small pieces.
- In a mixing bowl, whisk the eggs and milk until smooth. Whisk in the salt, pepper, garlic powder, and onion powder.
- Divide the chopped bacon, diced bell peppers, and green onions evenly among the muffin cups.
- Pour the egg mixture into the muffin cups, filling each about 3/4 full (do not overfill). Sprinkle shredded cheddar evenly over the tops.
- Bake for 18–20 minutes, until the centers are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
- Cool in the pan for 5 minutes, then run a knife around the edges and remove. Serve warm, or cool completely before storing.
Notes
Nutrition
Tasting Notes
When I bite into one of these egg and bacon muffins, the first thing that hits me is just how savory and satisfying they are. The eggs turn out fluffy and soft, and the bacon gives this salty crunch that’s hard to resist.
The cheese melts right into the eggs, making everything creamy and kind of cozy. You get this mild, comforting flavor that’s not too heavy, and honestly, I appreciate that.
The smokiness from the bacon balances out the eggs and cheese—it’s a combo I keep coming back to. Sometimes I’ll toss in a pinch of black pepper or some herbs when I’m feeling fancy, and that gives it a nice little kick.
These muffins are my go-to when I need breakfast I can grab and run with. I’ll snag one from the fridge on my way out the door, eat it in the car, or just at my desk if I’m running late.
They’re tasty warm, but honestly, they’re still good at room temp, which is a lifesaver on busy mornings. If I store them right, they stay moist for days.
The edges get a bit firm after a while, but the middle stays nice and tender. I usually just microwave them for about 20 seconds, and they’re warm and ready to eat again.
What I really like is that these muffins feel like a whole meal in one little package. There’s enough protein and fat to keep me going until lunch, which is always a win.
The bacon packs in plenty of flavor, so I usually skip the ketchup or hot sauce, but if I’m in the mood for something extra, both totally work. These have honestly become my favorite weekday breakfast.
They’re filling but not too rich, and they hit that classic breakfast spot I’m always craving.
