Egg Muffin Cups with Cheese and Bacon
Make simple, portion-controlled egg muffin cups featuring cheese and bacon. This recipe is good for quick breakfasts or meal prepping.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 12-cup standard muffin tin well.
- In a large bowl, whisk the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Distribute the crumbled bacon evenly among the 12 muffin cups.
- Sprinkle the shredded cheese over the bacon in each cup.
- Carefully pour the egg mixture over the bacon and cheese, filling each cup about three-quarters full.
- Bake for 15 to 18 minutes, or until the eggs are set and slightly golden brown.
- Remove the tin from the oven and let the cups cool in the tin for 5 minutes before removing them.
- Sprinkle with chives, if using, before serving.
Notes
- For easy removal, use silicone muffin liners or ensure your tin is very well greased.
- These cups store well in the refrigerator for up to 4 days or can be frozen for later use. Reheat in the microwave.
- You can substitute the cheddar cheese with Monterey Jack or Gruyere for a different flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 1
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 8
- Cholesterol: 150