These muffin tin Bacon and Egg Muffins are a perfect brunch dish—or breakfast for any day of the week—because it has everything you want from classic breakfast flavors in one convenient package. You can make it ahead of time and simply reheat when ready to serve.

bacon-and-egg-muffins-in-bowl-next-to-fruit

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.)

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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:

  • 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.

how to make bacon and egg muffins in grid of four images.
  1. Lightly beat the eggs in a bowl. Add the cheeses, flour, and herbs.
  2. Add the veggies, if using.
  3. Add the bacon, if using.
  4. Bake. Remove from oven, let sit in the pan for about 2 minutes—they will cool and start to pull away from the edges of the pan a little—and run a paring knife around the edges to help loosen them from the pan. Be gentle!

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.

Frequently Asked Questions

Why are my egg muffins soggy?

You can store them in an airtight container lined with paper towels to help absorb any excess liquid.

How long can you keep egg muffins in the fridge?

These will last in an airtight container for 3-5 days in the fridge.

Can I omit the bacon?

Sure, you can leave it out if you prefer. Or you could swap in fully cooked sausage or veggies like shredded spinach.

egg muffin recipe with bacon and cheese

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.

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bacon-and-egg-muffins-in-bowl

Easy Bacon and Egg Muffins

I like adding the thyme in these for extra flavor, but it's optional! Be sure to grease your muffin tin well with nonstick spray to help prevent these from sticking to the pan. A nonstick mini muffin pan works best here.
4.97 from 32 votes
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Cuisine American
Course Breakfast
Calories 61kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

  • 4 large eggs (lightly beaten)
  • 1/2 cup cottage cheese (2% or 4% fat works best here)
  • 1/2 cup shredded cheddar (Colby Jack, or fontina cheese)
  • 4 slices crisp-cooked bacon (crumbled; or sub in or add ¼ cup shredded spinach)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme (or rosemary, optional)
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Instructions

  • Preheat the oven to 350 degrees F and grease a 24-cup a mini muffin tin well with nonstick spray. (I use classic Pam.)
  • Add the eggs to a bowl and lightly beat with a fork.
  • Add the rest of the ingredients, cutting up the bacon with a fork or crumbling it in. (Add spinach if using.)
  • Spoon into the prepared muffin cups, using about 1 tablespoon in each cup.
  • Bake for 16-18 minutes or until firm to the touch and golden brown around the edges.
  • Let cool for 2-3 minutes in the pan, then run a paring knife around the edges to help loosen. Be gentle. Serve warm or at room temperature or store for later.

Notes

  • To make the bacon: Place strips onto a foil-lined rimmed baking pan. Bake in an oven preheated to 400 degree F for 14-16 minutes. Transfer to a paper towel lined plate and pat dry. Let cool and crumble to add to the recipe. (You can do this step the day before if you store the bacon in an airtight container in the fridge.)
  • 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.
  • 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.
  •  

Nutrition

Serving: 2muffins, Calories: 61kcal, Carbohydrates: 2g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 82mg, Potassium: 37mg, Fiber: 1g, Sugar: 1g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was originally published in 2018.

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Comments

  1. 5 stars
    Wow. The flour really made a difference. I’ve been making egg cups for adults for years and tried a few recipes for toddlers, and this is the first that had flour. Turned out great and toddler and I loved them. Followed directions, but added broccoli and ham instead of bacon/spinach and still worked well.

  2. 5 stars
    The best egg bites I’ve ever made. Didn’t add the bacon but followed the directions. Made mini muffins. Done in 16 min.

    Perfect. Thank you. So easy and delicious!! Breakfast ready in under 30 minutes!!

  3. 5 stars
    Followed the recipe exactly and they are so delicious! Love how easy it was and how convenient they will be, thank you!

  4. 5 stars
    These are so amazing! We can’t stop eating these. Is it possible to make it as regular muffins or a frittata?

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