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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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 12 (Makes 24 mini muffins)
Calories 61kcal

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 1/4 cup shredded spinach)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme (or rosemary, optional)

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