Bacon Cheddar Egg Muffins
No time for breakfast in the morning? Make these Mini bacon egg muffins for a delicious breakfast on the run
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: American, French
Diet: Gluten Free
Keyword: easy recipe
Servings: 30 each mini muffin
Calories: 21kcal
- 1 Pack Bacon
- 12 Each Eggs
- 1 Tbsp Milk or water
- 1 Cup Cheddar shredded
- 1/5 Cup Green onions chopped (if desired)
- 1 Tbsp Oil to grease pan
- To Taste Salt and pepper
Preheat oven to 375 degrees.
Lay out the bacon on sheet pan and bake for 10 minutes. Flip and cook an additional 3-5 minutes until brown and crispy.
Cut bacon into ¼” to ½” pieces.
In a bowl crack open the eggs. Add a little salt and pepper and milk or water. Whisk well.
Add in green onions, cheddar, and most of the bacon (save some for the top).
Grease the muffin pan really well with oil (this will make it much easier to remove the muffins)
Fill the muffin tin with the egg mixture. Top with remaining bacon pieces.
Bake for about 12-15 minutes or until cooked through.
Let cool for 5-10 minutes and remove from the pan.
Enjoy hot right away or store in the refrigerator for up to 5-6 days.
Suggestions:
- Use turkey bacon or meat alternative instead of pork bacon.
- Use your favorite cheese instead of cheddar!
- Add in some chopped spinach or broccoli if desired
Calories: 21kcal