Bacon & Cheese Breakfast Egg Muffins
Bacon & Cheese Breakfast Egg Muffins are an easy and delicious start to your day, packed with protein and customizable to suit your preferences.
Ingredients
Muffin Base
- 6 large large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or your choice) Feel free to experiment with different types of cheese for unique flavors.
- 1 cup cooked and crumbled bacon You can swap out bacon for turkey bacon or diced ham for a lighter option.
- 1/2 cup milk
- 1/4 cup chopped green onions Optional ingredient.
- to taste Salt and pepper
- Cooking spray or muffin liners To prevent sticking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray or line with muffin liners.
- In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
- Stir in the cooked bacon, shredded cheese, and green onions if using.
- Pour the mixture evenly into the muffin tin, filling each cup about 2/3 full.
Baking
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
Serving
- Serve warm or store in the refrigerator for quick breakfasts during the week.
Notes
These muffins can be served warm or chilled. They pair perfectly with fresh fruit or a light salad. You can enjoy them with salsa or hot sauce for extra flavor. To store, keep in an airtight container in the refrigerator for up to a week. For longer storage, freeze them wrapped well.