Bacon Egg and Cheese Muffins are a tasty treat packed with flavor! These muffins have crispy bacon, fluffy scrambled eggs, and melted cheese—all baked into a delicious muffin.
They’re perfect for breakfast or a snack, and you can make a batch ahead of time! I love grabbing one on busy mornings—so easy, so yummy, and definitely better than plain toast! 😄
Key Ingredients & Substitutions
Eggs: Large eggs are the base of these muffins. You can use medium or extra-large eggs too, just adjust your cooking time slightly. If you’re looking for a lighter version, egg whites can work, but they’ll need extra seasoning.
Milk: I like using whole milk for creaminess, but you can also substitute almond milk or oat milk if you’re looking for a dairy-free option. Heavy cream adds richness, but it’s not necessary if you prefer leaner muffins.
Bacon: Cooked bacon adds great flavor! If you want a healthier choice, turkey bacon or even veggie bacon can be used. I find that adding smoked bacon delivers the best taste enhancement.
Cheese: Cheddar is classic, but feel free to try gouda or pepper jack for a kick! If you’re avoiding dairy, a dairy-free cheese can work too. Just check that it melts well.
Onion: This is optional but adds a nice taste. If you don’t like onions, you can skip this or replace it with chopped bell peppers or spinach for some veggie goodness!
How Can I Get My Muffins to Rise and Stay Fluffy?
Making sure your muffins rise and stay fluffy is a common worry! Here are some tips to help:
- Make sure not to overmix the egg mixture. Mix just until combined for light muffins.
- Filling the muffin cups about 3/4 full helps them rise properly.
- Preheat your oven to the correct temperature to ensure they bake evenly from the start.
- Check your muffins at the lower end of the baking time to avoid overbaking, which can make them dense.
With these tips, your Bacon Egg and Cheese Muffins will be light, fluffy, and utterly delicious! Enjoy! 😊
Bacon Egg and Cheese Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1/4 cup milk (or heavy cream for richer texture)
- 1 cup cooked bacon, chopped (about 6-8 slices)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup chopped onion (optional)
- Salt and pepper, to taste
- Non-stick cooking spray or butter (for greasing the muffin tin)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, making a total of around 30-35 minutes from start to finish. Perfect for a quick breakfast or a delicious snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This step is essential to ensure that your muffins bake evenly and rise perfectly.
2. Prepare the Muffin Tin:
While the oven is heating, lightly grease a 12-cup muffin tin with non-stick cooking spray or butter. This helps the muffins easily pop out once they’re baked!
3. Mix the Egg Mixture:
In a large mixing bowl, whisk together the 8 large eggs and 1/4 cup of milk (or heavy cream) until well combined. Sprinkle in some salt and pepper to taste. This will be the base of your delicious muffins!
4. Add the Fillings:
Next, stir in the chopped cooked bacon and shredded cheddar cheese. If you’re using it, add the 1/4 cup of chopped onion for extra flavor. Mix everything together until combined.
5. Fill the Muffin Cups:
Carefully pour the egg mixture evenly into the prepared muffin cups, filling each one about 3/4 full. This allows room for the muffins to rise while baking.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes. You’ll know they’re ready when the eggs are set, and the tops are lightly golden. Keep an eye on them, as oven times can vary!
7. Cool and Serve:
Once baked, remove the muffin tin from the oven and let the muffins cool for a few minutes before gently removing them from the tin. Serve warm, or store in the refrigerator for later. They reheat nicely, making them a perfect grab-and-go breakfast!
Enjoy your delicious homemade Bacon Egg and Cheese Muffins!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! If you’d like a lighter option, you can use egg whites. You’ll need about 1/4 cup of egg whites per whole egg, so for this recipe, use around 2 cups of egg whites. Just remember to season them well since they can be less flavorful than whole eggs.
Can I Make These Muffins Ahead of Time?
Yes, you can! These muffins store well in the fridge for up to 4 days. Just let them cool completely, then place them in an airtight container. You can also freeze them for up to 2 months—just reheat in the microwave or oven when you’re ready to enjoy!
What Can I Substitute for Bacon?
If you’re looking for a substitute, you can use turkey bacon or plant-based bacon for a healthier or vegetarian option. Diced ham or crumbled sausage also work well and give great flavor!
How Do I Reheat Leftover Muffins?
You can reheat them in the microwave for about 20-30 seconds, or in the oven at 350°F (175°C) for about 10 minutes until warmed through. Cover them with foil in the oven to prevent drying out!