Mini Egg and Bacon Muffins are the kind of egg muffins breakfast everyone looks forward to, with fluffy eggs, melty egg and cheese, and savory bacon baked into bite-size cups. This easy egg muffins recipe works as egg breakfast muffins that feel indulgent but stay healthy, high protein, keto, and low carb. You'll see how to make ahead a full batch of egg and bacon muffins that reheat fast and keep mornings stress-free. Pin this now so you always have a simple, reliable breakfast ready for busy days.
Why is the best egg and bacon muffin recipe
This easy egg and bacon muffin recipe is absolutely delicious! The combination of crispy bacon, fluffy eggs, fresh chives, and Gruyere cheese, finished warm from the oven, is so good you'll want to eat the whole muffin pan. It's s a satisfying start for the most important meal of the day!
This recipe makes the best egg and bacon muffin recipe anytime! It's super easy to make and quick enough for busy weekday mornings.
This is an easy egg and bacon muffin recipe for breakfast or an afternoon snack. Whisk everything together, spoon it into a muffin pan, and bake. That's it!
The ingredients for the dish are common and easy to find. You likely already have most of the simple ingredients for these mini egg and bacon muffins in your pantry. If you need an ingredient or two, you can easily find them in most local grocery stores or on Amazon!
This egg muffin recipe tastes amazing! This egg and bacon muffin recipe is delicious for busy mornings, but you'll want to pack a few more for snacks throughout your day. Each muffin is packed with lots of flavor and makes a very convenient bite when your blood sugar levels drop.
What you'll need to make the egg muffins recipe
Equipment
- Large skillet - If your bacon is already cooked (or if you want to cook your bacon using a different method), you can skip this.
- Electric mixer or sturdy whisk - This is to mix up the egg batter.
- Muffin tin - You need a muffin tin to bake muffins!
- Basting brush - This is to brush the muffin pan with bacon grease. If you don't have one, you could dip a paper towel in the grease and wipe it over the pan to grease it.
- Wire rack - This is to cool the muffins so that air circulates around them on all sides.
Ingredients
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
- large eggs - Egg muffins need a lot of eggs.
- bacon - I have used the bacon grease in the recipe to grease the muffin pan, but if your bacon is pre-cooked, you can use cooking spray.
- shallots or red onion, minced - These give the egg muffins a wonderful flavor. You can leave them out but your muffins will taste flat.
- melted butter - I prefer unsalted butter but it doesn't really matter whether you use salted or unsalted.
- fresh chives - Fresh chives have a such a great flavor, it's mildly oniony and very green tasting.
- Gruyere cheese - You can use any shredded or grated cheese you want. The flavor of the cheese will change the flavor of the muffins so use something you like. Sometimes, I like to make these with a triple pepper blend that's made from several different types of pepper jack and cheddar.
- Cajun seasoning - This link goes to my homemade Cajun seasoning recipe. I like it because I can control the amount of heat in the recipe, whereas commercial Cajun seasoning tends to be smoking hot.
How to make egg muffins breakfast
- Preheat oven to 350º.
- In a large skillet, cook the bacon until almost crispy. Remove from pan and drain on paper towels. After it has cooled, chop into small pieces. Set the bacon grease aside, do not discard.
- In a large mixing bowl, crack all the eggs and beat well with a whisk or electric mixer.
- Add the melted butter, chives, cheese, and seasoning, and mix well.
- Using a pastry brush, brush some of the reserved bacon grease into the wells of a 12-cup muffin pan.
- Divide the bacon between the muffin cups, about ½ tablespoon per muffin. (Note - in the photos we put the egg mixture in the pan first and then topped it with bacon, but I think it works better if you put the bacon in first and put the eggs on top.)
- Spoon the egg mixture into the muffin pan, stirring in between to keep it evenly mixed. Each cup should be filled only ¾, as the egg mixture will rise.
- Bake in preheated oven for 15-20 minutes, until golden brown on the edges and set in the centers.
- Remove from oven and allow to cool for 5 minutes before removing muffins from the pan and transferring to a wire rack. Can be served warm or at room temperature.
Substitutions & variations
Try egg muffins with these fillings instead of bacon and cheese:
- Sausage and zucchini (recipe here)
- Sun-dried tomatoes, feta, mushrooms, green onions, and fresh basil
- Spinach and feta
- Ham, Monterey Jack cheese, garlic and onion powder, pickled jalapenos, and egg whites
- Your favorite veggies
Drizzle the egg muffins with cajun remoulade sauce for the perfect complement to the cajun seasoning in the eggs.
For a completely different flavor, replace the cajun seasoning with taco seasoning, BBQ seasoning, or ranch dressing mix.
Egg muffins can be served hot or at room temperature. I prefer them hot, but cold is also great, which makes them great for a packed lunch or take-along snack.
Storing leftovers
After the muffins have cooled completely, they should be stored in the refrigerator in an airtight container lined with paper towels for up to 4 days.
These muffins freeze very well. When they are cooled completely, line a freezer-safe resealable bag with a paper towel and place enough in there so as not to overcrowd. They'll be good for up to 6 months in the freezer.
Check out more delicious breakfast recipes
- Zucchini Sausage Egg Muffins
- Cheesy Baked Green Chili Egg Casserole with Cottage Cheese
- Oven Baked Veggie Omelet
- Sausage and Cheese Omelet Roll with Broccoli and Mushrooms
- Ham and Cheese Baked Omelette Roll
- Cheddar Bacon Breakfast Biscuits
- Make-Ahead Breakfast Burritos for Meal Prep
- Easy Mini Breakfast Pizzas on English Muffins
Recipe
Egg and Bacon Muffins for Breakfast
Equipment
- Electric mixer or sturdy whisk
Ingredients
- 12 large eggs
- ¾ pound bacon
- 3 medium shallots or red onion, minced
- 3 tablespoons butter unsalted preferred, melted
- 3 tablespoons chives fresh, chopped
- 6 ounces Gruyere cheese finely grated
- 1 teaspoon Cajun seasoning
Instructions
- Preheat oven to 350º.
- In a large skillet, cook the bacon until almost crispy. Remove from pan and drain on paper towels. After it has cooled, chop into small pieces. Set the bacon grease aside, do not discard.
- In a large mixing bowl, crack all the eggs and beat well with a whisk or electric mixer.
- Add the melted butter, chives, cheese, and seasoning, and mix well.
- Using a pastry brush, brush some of the reserved bacon grease into the wells of a 12-cup muffin pan.
- Divide the bacon between the muffin cups, about ½ tablespoon per muffin.
- Spoon the egg mixture into the muffin pan, stirring in between to keep it evenly mixed. Each cup should be filled only ¾, as the egg mixture will rise.
- Bake in preheated oven for 15-20 minutes, until golden brown on the edges and set in the centers.
- Remove from oven and allow to cool for 5 minutes before removing muffins from the pan and transferring to a wire rack. Can be served warm or at room temperature.
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