These Bacon Egg and Cheese Muffins are a tasty breakfast treat! Fluffy eggs, crispy bacon, and melty cheese come together in a muffin that’s easy to grab on the go.
They’re perfect for busy mornings, and I love making a batch on Sunday to enjoy throughout the week. Nothing beats starting the day with a warm muffin! 🥓🍳
Key Ingredients & Substitutions
Eggs: Use large eggs for a fluffy texture. If you have egg allergies, egg substitutes or tofu scramble could work, though the taste and texture will vary. I find that using organic eggs often results in richer flavor.
Milk: While milk gives moisture, heavy cream adds a richer flavor. If you’re lactose intolerant, almond milk or oat milk can be good alternatives; just make sure they’re unsweetened.
Bacon: I love crispy bacon for its crunch! If you want a healthier option, turkey bacon or even smoked salmon can add a different twist. Veggie bacon is also a great meat-free substitute.
Cheese: Cheddar is classic, but feel free to mix it up! Try pepper jack for a kick, or gouda for a smokier taste. Dairy-free cheese works too if you prefer a plant-based option.
Green Onions/Chives: These add a nice fresh kick. If you don’t have them, finely diced bell peppers or spinach can also work well. Just chop them small so they mix in nicely.
How Do I Get My Muffins to Rise Perfectly?
Getting those muffins to rise nicely isn’t complicated but does need attention. Here’s what to keep in mind:
- Do not overmix: When combining your egg mixture, mix until just combined to avoid dense muffins.
- Fill the tins properly: Aim to fill each cup about 3/4 full. This allows space for rising without spilling over.
- Watch the baking time: After about 18 minutes, start checking for doneness. They should feel firm to the touch and slightly golden on top.
- Cool before removing: Let them cool for a couple of minutes before taking them out to prevent breaking.
These simple tips will help you achieve delicious, fluffy muffins every time!
Bacon Egg And Cheese Muffins
Ingredients You’ll Need:
For the Muffins:
- 8 large eggs
- 1/4 cup milk (or heavy cream for richer muffins)
- 1 cup cooked bacon, chopped into small pieces
- 1 cup shredded cheddar cheese
- 1/4 cup green onions or chives, finely chopped (optional)
- Salt, to taste
- Black pepper, to taste
- Cooking spray or butter (for greasing muffin tin)
Time Needed:
This recipe takes about 10 minutes to prep and 18-22 minutes to bake. In total, you can whip up these delicious muffins in about 30-35 minutes, plus a couple of minutes for cooling them down before serving!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a standard 12-cup muffin tin and grease it well with cooking spray or butter to prevent sticking. This step is important for a smooth muffin release!
2. Mix the Egg Combo:
In a large bowl, whisk together the eggs and milk. Keep whisking until the mixture is fully combined and looks a little frothy. This will help make the muffins light and fluffy!
3. Season and Stir:
Season your egg mixture with salt and black pepper to taste. Feel free to adjust according to your preference! Now, mix in half of the shredded cheddar cheese, the chopped bacon, and the green onions or chives if you’re using them. Give it a good stir to combine everything evenly.
4. Fill the Muffin Cups:
Using a ladle or measuring cup, pour the egg mixture evenly into the greased muffin cups, filling each one about 3/4 full. This gives them room to rise as they bake!
5. Add Toppings:
Sprinkle the remaining shredded cheddar cheese and some more bacon pieces evenly on top of each muffin. This will make them look delicious and add extra flavor!
6. Bake Away:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. Keep an eye on them and check for doneness. They should be fully set and have a nice golden top!
7. Cool and Remove:
Once baked, remove the muffins from the oven and let them cool for a couple of minutes. Gently run a butter knife or offset spatula around the edges to help pop them out of the tin without breaking.
8. Serve and Enjoy:
These muffins are best served warm! Enjoy them right away, or you can store them in the fridge for up to 4 days. They make a fantastic quick breakfast—just reheat them in the microwave for a minute or so!
Enjoy your homemade Bacon Egg and Cheese Muffins!
Can I Use Different Types of Cheese in This Recipe?
Absolutely! While cheddar is delicious, you can experiment with other cheeses like pepper jack for a spicy kick or mozzarella for a milder flavor. Just make sure the cheese you choose melts well!
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze them! Just wrap each muffin in plastic wrap and place them in a freezer bag. They can last for up to 3 months.
Can I Make These Muffins without Bacon?
Yes, you can! Simply skip the bacon and add extra vegetables such as bell peppers or spinach for flavor and texture. You could also substitute bacon with turkey bacon or vegetarian bacon for similar taste without the pork.
Can I Make a Larger Batch?
Definitely! You can double the recipe, but make sure to use two muffin tins or bake them in batches. Just keep an eye on the baking time, as larger quantities might require an extra minute or two in the oven!
