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Easy Egg Muffins with Bacon and Cheese

Amy Palanjian
I like adding the thyme in these for extra flavor, but it's optional! Be sure to grease your muffin tin well.
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Course Breakfast
Cuisine American
Servings 12
Calories 61 kcal


  • 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)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried thyme (optional)


  • Preheat the oven to 350F and grease a 24-cup a mini muffin tin well.
  • Stir all of the ingredients together in a medium bowl.
  • Spoon into the prepared muffin cups, filling to the brim.
  • 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. Serve warm or at room temperature or store for later.


  • 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.
  • 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.


Serving: 2muffinsCalories: 61kcalCarbohydrates: 2gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 61mgSodium: 82mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 140IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword bacon egg muffins, egg muffins
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