Bacon Egg Muffins
Kickstart your morning with these delicious and protein-packed Bacon Egg Muffins. This easy and convenient breakfast option combines the savory flavors of crispy bacon and fluffy eggs in a portable muffin form. Perfect for busy mornings, these muffins are not only quick to prepare but also provide a balanced mix of protein, healthy fats, and essential nutrients to keep you energized throughout the day. Customizable with your favorite vegetables and cheese, Bacon Egg Muffins are sure to become a family favorite for breakfast or brunch.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 6 slices of bacon
- 6 large eggs
- 1/2 cup shredded cheese cheddar, mozzarella, or your favorite
- 1/2 cup chopped vegetables spinach, bell peppers, onions, etc.
- Salt and pepper to taste
- Optional: fresh herbs chives, parsley, etc.
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the bacon slices in a frying pan over medium heat until crispy. Remove from the pan and place on a paper towel to drain excess fat. Once cool, crumble the bacon.
- In a mixing bowl, whisk together the eggs, salt, and pepper.
- Grease the muffin tin or use muffin liners. Divide the crumbled bacon evenly among the muffin cups.
- Add chopped vegetables and shredded cheese to each muffin cup.
- Pour the egg mixture over the bacon, vegetables, and cheese, filling each muffin cup about 3/4 full.
- Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the tops are golden.
- Let the muffins cool slightly before removing them from the tin. Garnish with fresh herbs if desired.
- Serve immediately or store in the refrigerator for up to 4 days.