Bacon Cheddar Egg Cups
Bacon Cheddar Breakfast Egg Muffins
Few breakfasts are as comforting as eggs, bacon, and cheese, and these Bacon Cheddar Breakfast Egg Muffins bring those classic flavors together in a convenient, portable bite. They’re fluffy, cheesy, and loaded with crispy bacon, making them an excellent choice for busy mornings, meal prep, or a relaxed weekend brunch.
These protein-rich egg muffins are naturally low in carbohydrates and can easily be customized with your favorite vegetables, herbs, or cheeses. Enjoy them on their own or serve with fresh fruit, avocado, toast, or roasted potatoes for a complete breakfast.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 10 | |
| Bacon | 8 thick-cut slices (or 10 regular slices) | Cooked until crisp and crumbled |
| Sharp cheddar cheese | 1 cup | Freshly shredded |
| Heavy cream | ¼ cup | Half-and-half works as well |
| Garlic powder | ¼ teaspoon | |
| Onion powder | ¼ teaspoon | |
| Kosher salt | ½ teaspoon | Adjust as needed |
| Black pepper | ¼ teaspoon | Freshly ground if possible |
| Chopped green onions or chives | 2 tablespoons | Optional garnish |
| Nonstick cooking spray or butter | As needed | For greasing the muffin pan |
Instructions
1. Prepare the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan with butter or nonstick cooking spray to prevent sticking.
2. Cook the Bacon
Fry the bacon until crisp, then transfer it to paper towels to drain. Once cooled slightly, crumble it into small pieces.
3. Mix the Egg Base
In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, kosher salt, and black pepper until the mixture is fully blended and slightly frothy.
4. Add the Fillings
Fold the shredded cheddar cheese, crumbled bacon, and chopped green onions or chives into the egg mixture, stirring until evenly distributed.
5. Fill the Muffin Pan
Pour the mixture evenly into the prepared muffin cups, filling each one about three-quarters full to allow room for the eggs to puff while baking.
6. Bake
Bake for 15 to 18 minutes, or until the centers are fully set and the tops are lightly golden. Remove the pan from the oven and let the egg muffins rest for about 5 minutes before gently loosening them with a knife or small spatula.
Serve warm and enjoy.
Storage & Reheating
Store any leftover egg muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months. Reheat individual muffins in the microwave for 20–30 seconds, or warm them in a 300°F oven until heated through.
