Egg muffins are cheesy, puffy, low in carbs and high in protein. This bacon egg muffins recipe is the perfect make-ahead breakfast for on the go!
Breakfast Cheesy Bacon Egg Muffins – These cheesy egg cups with crispy bacon are low in carbohydrates and high in protein, making them ideal for a quick keto breakfast. To make a tasty and high-protein breakfast, whisk together eggs, bacon, cheese, salt, pepper, and Italian seasoning. Transfer the mixture into muffin cups and bake for 12 to 15 minutes. To get the most flavor, feel free to alter this egg muffin recipe to your preferences. Have fun!
INGREDIENTS LIST FOR THE CHEESY BACON EGG MUFFINS RECIPE
- Five big eggs
- 1/4 pound, or 125 grams crisp-cooked, crumbled bacon
- 1 cup grated cheddar cheese, or any other preferred cheese
- To taste, add salt and freshly cracked pepper.
- Half a teaspoon each of crushed chili pepper flakes and Italian seasoning (optional)
CHEESY BACON EGG MUFFINS RECIPE
Egg muffins resemble little frittatas exactly! They can be prepared in advance and stored in the refrigerator for an easy, quick grab-and-go breakfast or snack. However, nothing stops you from having a warm, freshly baked egg muffin for brunch with loved ones or friends!
HOW TO MAKE EGG MUFFINS
Whatever components you choose to add to the mixture, the basic process for making egg muffins remains the same: Set the oven temperature to 400°F (200°C). Crack the eggs into a bowl and whisk in the salt and pepper. Stir briefly after adding your garnish, which consists of cheese, bacon, pepper, and Italian herbs in this case. Depending on the size of your egg muffins, bake the egg mixture in divided portions into muffin cups that have been buttered for 10 to 15 minutes, or until firm.
DIRECTIONS
- Preheat the oven to 400°F (200°C) in order to make the cheesy bacon egg muffins. Use cooking spray or oil to grease a 6-count muffin pan. Put aside. Crack the eggs into a large mixing bowl and whisk in the black pepper and salt.
- Add the cooked bacon, red chili pepper flakes (if using), cheddar cheese, Italian seasoning, and bacon. Spoon evenly into muffin tins, filling about two thirds of the way. If desired, sprinkle extra cheese and bacon over top. The egg muffins should be baked for 12 to 15 minutes, or until set, in a preheated oven. After a little cooling period, serve your cheesy bacon and egg muffins warm or cold.
TIPS FOR THE CHEESY BACON EGG MUFFINS RECIPE
- To prevent the egg muffins from sticking to the pan, thoroughly grease the muffin pan. Cupcake liners are another tool you may use to stop egg muffins from sticking.
- As the egg muffins bake in the oven, they will puffed up. Therefore, only fill them 3/4 of the way to avoid spilling.
- Before removing the bacon and egg muffins from the muffin tin, allow them to cool somewhat.
HOW TO CUSTOMIZE THE EGG MUFFINS?
The egg muffins recipe is versatile enough so you can customize with what you have on hand in the refrigerator! Some nice additions would be:
- Sauteed mushrooms
- Leeks
- French onions
- Spinach
- Olives
- Bell peppers
HOW LONG TO KEEP THE EGG MUFFINS LEFTOVERS?
The egg muffins can be refrigerated in an airtight container for up to three days. Use a microwave to reheat food gently or serve it room temperature. Remember that reheating egg muffins can cause them to become spongy, so it’s best to consume them right away.
CAN WE FREEZE EGG MUFFINS?
Indeed! After allowing the baked egg muffins to cool fully, wrap each one in plastic wrap and place it in a ziplock bag that may be frozen. In the freezer, they can be stored for up to two months. Remove the frozen egg muffins from the plastic wrap and reheat in the microwave in 15-second bursts until they are thoroughly warmed through.
MORE EGG MUFFINS RECIPES YOU MIGHT LIKE
- Easy Egg Muffins with Sausage
Spinach and Ham Egg Muffins
Breakfast with Egg Muffins