Here’s a quick and tasty recipe for Bacon Egg Muffins 🥓🥚 — perfect for breakfast on the go!
Ingredients (Makes 6–8 muffins)
- 6–8 large eggs
- 6–8 slices bacon
- ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
- ½ cup milk (optional, for fluffier eggs)
- Salt & pepper, to taste
- Optional: chopped spinach, bell peppers, or green onions
Instructions
- Preheat oven
- 375°F (190°C).
- Grease a 6–8 cup muffin tin or use silicone liners.
- Cook bacon
- Cook bacon in a skillet until partially cooked but still flexible.
- Line each muffin cup with a slice of bacon, forming a cup.
- Prepare egg mixture
- In a bowl, whisk eggs, milk (if using), salt, and pepper.
- Stir in shredded cheese and optional veggies.
- Assemble muffins
- Pour egg mixture into each bacon-lined muffin cup, filling about ¾ full.
- Bake
- Bake 18–22 minutes, until eggs are set and lightly golden on top.
- Serve
- Let cool a few minutes before removing from the tin.
- Enjoy warm, or store in the fridge for up to 3–4 days.
Tips
- Make ahead: These can be frozen individually and reheated in the microwave for a quick breakfast.
- Extra flavor: Add a pinch of paprika, hot sauce, or fresh herbs.
- Cheese variation: Try feta or pepper jack for a twist.
If you want, I can also give a mini keto-friendly version that’s even faster and perfect for meal prep 😄
Do you want me to do that?
