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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Servings: 12 egg muffins
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.
Nutrition Estimate
Serving: 1egg muffin | Calories: 183kcal | Carbohydrates: 1.6g | Protein: 9.3g | Fat: 15.5g | Saturated Fat: 6.4g | Polyunsaturated Fat: 6.9g | Trans Fat: 0.1g | Cholesterol: 152.4mg | Sodium: 286.1mg | Sugar: 0.4g
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