Bacon and Egg Muffins
I am all about recipes that I can make whenever I have a sliver of time and these are one of my very favorite make-ahead breakfast recipes. They combine classic brunch ingredients into one savory muffin, so all you need to do is to pair them with a simple bowl of fruit, freshly brewed coffee or tea, and breakfast is ready. And as anyone with kids knows, having time to actually cook breakfast in the morning can be a challenge, so this egg muffins recipe can be made up to 2 days ahead of time to make it all doable for a special brunch. This easy breakfast recipe simply needs to be stirred together in a bowl, then baked in a muffin tin. So it’s quick to make and super easy to serve. We love them on a random weekday morning as much as we do for a special brunch with friends or family. (You may also like my Sausage Egg Muffins.)
Ingredients You Need
Baking egg muffins in a muffin tin is one of our favorite ways to serve up eggs. Here’s what you need to make this recipe: Sign up for our email updates to get tips and ideas sent to your inbox.
Eggs: I use large eggs and lightly beat them. Cottage cheese: This adds extra protein and contributes to the fluffy texture. Shredded cheddar cheese: You could also use another type of shredded cheese if you want. Crispy cooked bacon: You can cook this ahead or right before making and crumble or cut it up with scissors before adding to the batter. (If you don’t want to use bacon, you could do ham or a veggie like shredded spinach.) All-purpose flour: This helps give the little muffins some structure. Thyme: You can use fresh or dried thyme or rosemary to add extra flavor.
TIP: To make these gluten-free, simply use GF cup-for-cup flour like the one from King Arthur Flour.
Step-by-Step Instructions
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information. Plan to prep your bacon before you start making the muffins. TIP: You can serve warm or store for later in an airtight container in the fridge for up to 2 days. Reheat for about 30 seconds in the microwave and enjoy.
Serving Suggestions
We usually have them with a side of fruit and toast, but you could also add something like Banana Bread if you wanted.
How to Store
To store, let cool slightly, then transfer to an airtight container. Store in the fridge for up to 2 days. Reheat for about 30 seconds in the microwave.
Best Tips for Success
Grease your pan really, really well with nonstick spray to help ensure they don’t stick to the pan. These work best in a nonstick mini muffin pan. Use veggies, such as chopped spinach, in place of the bacon, if desired. To make without cottage cheese, omit and add 2 more eggs for a total of 6. Serve with salsa for dipping if desired. Vegetarian: Omit the bacon. Gluten-free: Use cup-for-cup GF flour in place of the all-purpose.
If you try this recipe, I’d love to know what your family thinks of it. Please comment and rate the recipe below!
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This recipe was originally published in 2018.
