Bacon & Cheese Egg Muffins are a convenient, protein-packed breakfast or snack that’s easy to make and perfect for meal prep. These savory muffins combine fluffy eggs, crispy bacon, and melted cheese in a portable, handheld bite. They’re versatile, allowing you to add veggies or adjust seasonings to taste, and they reheat beautifully, making them ideal for busy mornings or a quick snack on the go. With minimal ingredients and maximum flavor, these egg muffins are a crowd-pleaser that everyone will enjoy.
Ingredients:
- 6 large eggs
- ¼ cup milk
- Salt and pepper to taste
- ½ cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- ¼ cup diced bell peppers or spinach (optional)
- 1 tbsp chopped chives or green onions (optional, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or line with silicone baking cups.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Assemble the Muffins: Evenly distribute the crumbled bacon, shredded cheese, and any optional vegetables (like bell peppers or spinach) into each muffin cup.
- Pour in the Eggs: Carefully pour the egg mixture over the fillings in each cup, filling about ¾ of the way.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the egg muffins are set and lightly golden.
- Cool and Serve: Allow the muffins to cool slightly before removing from the tin. Garnish with chives or green onions, if desired.
Enjoy these Bacon & Cheese Egg Muffins warm or store in the refrigerator for a quick, delicious breakfast or snack throughout the week!
