These Cheesy Bacon Egg Muffins are high in protein and make the best breakfast. Combine chopped spinach, shredded cheese, crumbled bacon and fluffy eggs for a great grab-and-go breakfast or a tasty afternoon snack.
I’ve made variations of this recipe for years, sometimes including bacon and spinach, sometimes tomato and cheese, and sometimes sausage and onion. The combinations are endless, which is one of the reasons you’ll love this recipe. It is so versatile and super easy to make.
Why You’ll love this recipe for Cheesy Bacon Egg Muffins
Egg muffins are loaded with protein, easy to assemble and make the best grab-n-go breakfast or snack. You’ll need just a handful of ingredients to make these 5-star egg muffins.
Simply layer your favorite chopped veggies, meat and cheese in a muffin pan and pour the eggs over the top. Then bake them in a 375 degree oven and watch them ‘rise and shine’. I also like to top the egg muffins with fresh chopped chives and serve them with a dollop of sour cream or some zesty salsa.
These Cheesy Bacon Egg Muffins are always a winner. It’s a 30-minute meal that can be made ahead of time and heated up for the early birds in your house. In a hurry, there’s no fork necessary, just grab one, or two, and Go!
How to Cook Bacon in the Oven for this recipe
Cooking bacon in the oven and storing it in the refrigerator for use in a recipe like this one is so convenient. Check out my recipe for How to Cook Bacon in the Oven and you’ll always be prepared with crispy bacon to use for breakfast recipes, salads and side dishes.
You can keep cooked bacon in the refrigerator for up to 5 days or place it in the freezer for up to 6 weeks. If the bacon is uncooked and unopened it will be good in the refrigerator for up to two weeks.
Cheesy Bacon Egg Muffins
What’s needed:
- 1/2 cup chopped spinach leaves
- 1/2 cups shredded Colby Jack cheese
- 4 slices smoked bacon, cooked and crumbled
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon Italian seasonings
- 1 tablespoon chopped chives
- salsa, sour cream, shredded cheese for garnish
How to make Cheesy Bacon Egg Muffins
Step-by-Step Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Spray a 6-count muffin pan with cooking spray. Layer the first 3 ingredients in each muffin cup.
- Crack eggs into a medium bowl, add the milk and whisk until fluffy. Stir in salt, pepper and Italian seasonings. Pour egg mixture in each muffin cup to about 2/3 full. Top with chopped chives. Do not overfill the cups.
- Bake at 375 degrees for 12-14 minutes. Remove from the oven and allow to cool slightly. Recipe makes 6 servings.
These Cheesy Bacon Egg Muffins are so tasty when served with tomato salsa and a bit of sour cream. Or maybe you’d like a piece of toast and fruit with this cheesy bite of eggs?
This high-protein muffin recipe makes a spectacular after school snack or easy grab-and-go weekday breakfast.
Can I freeze Cheesy Bacon Egg Muffins
Yes, you can freeze these tasty egg bites! When you’re in need of a large batch, you can double or triple the recipe, bake them and allow them to cool completely. Place egg muffins trays in the freezer for two hours. Once frozen, simply pop them out of the tray and place 6 egg muffins in a quart size freezer bag. Store them in the freezer for up to one month.
When you are ready to eat the egg muffins, take them out of the freezer and set them on a microwave-safe plate. Microwave the egg muffins in 30 second intervals until thawed and heated through. Enjoy!
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More breakfast ideas
- Hash Brown and Egg Bake
- Grampa’s Pancakes
- Sweet Potato Streusel Muffins
- Crunchy French Toast
- Easy Sausage Gravy and Biscuits
- Banana Bread
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Cheesy Bacon Egg Muffins
Ingredients
- 1/2 cup spinach leaves, chopped
- 1/2 cups Colby Jack cheese, shredded
- 4 slices bacon, cooked and crumbled (smoked)
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon Italian Seasoning
- 1 tablespoon chives, chopped
- salsa, sour cream, shredded cheese, for serving
Instructions
- Preheat the oven to 375 degrees. Spray a 6 count muffin pan with cooking spray.
- Layer the first 3 ingredients in each muffin cup.
- Crack eggs into a medium bowl, add the milk and whisk until fluffy. Stir in salt, pepper and Italian seasonings. Pour egg mixture in each muffin cup to about 2/3 full. Top with chopped chives.
- Bake at 375 degrees for 12-14 minutes. Remove muffin pan from the oven and allow to cool slightly.
Equipment
- 1 muffin tray
- 1 small mixing bowl
- 1 sharp knife
Sherrie Ravencraft
Sounds good for lunch