Bacon Breakfast Egg Muffins

Breakfast egg muffins with bacon and cheese are an easy make-ahead breakfast recipe. Just mix the egg filling and bake the muffins—that’s it! You can refrigerate or freeze them for easy breakfasts during the week. They only take about 30 seconds to warm up in the microwave.

I love a make-ahead breakfast, and these egg bites are an easy recipe to try. Once you have your ingredients, it’s a simple mix-and-bake operation!

Ingredients

• Eggs
• Heavy cream
• Sour cream: I use light sour cream instead of full-fat because the recipe already has heavy cream.
• Bacon: You need to cook and crumble the bacon before making the egg bites. If I’m short on time, I’ll use real bacon bits and omit the added salt in the recipe.
• Shredded cheese: Colby-jack, cheddar, gruyere, gouda, pepper jack—choose your favorite kind of cheese.
• Seasonings: Garlic powder, onion powder, salt, and pepper

Substitutions: What I love about this recipe is how easy it is to switch up the ingredients. Swap the bacon for sausage or make them meat-free and omit it. Change up the cheese and seasonings to give them a different flavor. Lots of ideas you can try!

How to Make Egg Muffins

☑️ Whisk

Whisk the eggs, cream, sour cream, and seasonings in a large bowl. Stir in the shredded cheese and bacon.

Generously coat a muffin pan with cooking spray. Fill each muffin cup about 3/4 full with the egg mixture.

☑️ Bake

Bake the egg muffins at 350°F for 20 to 25 minutes, or until they are set. Let them cool in the pan for a few minutes before removing them.

☑️ Storage

Cool the egg bites to room temperature before storing them.

• Refrigerator: Place the egg bites in a resealable bag or airtight container. They will keep in the fridge for three to four days.
• Freezer: Place the cooled muffins on a sheet pan lined with parchment. Freeze them for about 30 minutes and then transfer them to a freezer bag or container. They will keep in the freezer for a month or two.

☑️ Reheating

I like to reheat them, but you can also eat them cold from the refrigerator. If reheating, wrap one or two at a time with a paper towel and microwave them for 30 to 45 seconds or until warmed.

More Breakfast Recipes with Eggs

• Ranch Eggs
• Sheet Pan Sausage and Eggs
• Bacon-Brie Breakfast Sandwiches
• Salsa Verde Eggs

More Easy Breakfast Ideas

• Blueberry Yogurt Smoothie
• Cream Cheese Pastries with Jam
• Banana Nut Oatmeal
• Smoked Salmon Avocado Toast

I hope you try these breakfast egg muffins soon!

Happy cooking,