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.

the egg mixture poured into the muffin pan.

☑️ 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.

an egg muffin with a bite taken out of it.

More Breakfast Recipes with Eggs

Bacon Breakfast Egg Muffins

These egg bites with bacon and cheese are so easy to make. You can also make them ahead and store them in the refrigerator or freeze them for easy breakfasts during the week.

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Author: April Anderson

Servings: egg muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

Cooking spray
8 large eggs
1/3 cup heavy cream
1/3 cup light sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices cooked bacon crumbled (see note)
1 cup shredded Colby-Jack cheese

Instructions

Preheat oven to 350°F. Generously spray a 12-cup muffin pan with cooking spray.
Whisk the eggs, cream, sour cream, and seasonings in a large mixing bowl. Stir in the bacon and shredded cheese.
Fill each muffin cup 3/4 full with the egg mixture.
Bake the egg muffins for 20 to 25 minutes or until the muffins are set.
Let them cool in the pan for a few minutes. Run a knife around each to loosen it before removing it from the pan.

Notes

Bacon: If you’re short on time, skip cooking the bacon and use a 3-ounce package of real bacon bits instead. If you do this, I recommend omitting the added salt in the recipe.

Storage: Once the egg bites are cool, store them in the refrigerator for three to four days. You can also freeze them for one to two months.