Egg and Bacon Muffins for Breakfast

Breakfast muffins baked in a tin, cooling

Egg and Bacon Muffins for Breakfast

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.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings muffins

Calories 279 kcal

Equipment

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.

Notes

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.

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. As soon as they are cooled completely line a freezer safe resealable bag with paper towel and place enough in there so not to over crowd. They’ll be good for up to 6 months in the freezer.

Nutrition

Keyword bacon, cheese, eggs

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