These Bacon Egg and Cheese Muffins are the perfect breakfast treat! Imagine fluffy eggs, crispy bacon, and gooey cheese, all wrapped up in a soft muffin. Yum!
Making these is a breeze! I love whipping up a batch ahead of time, so I can enjoy a delicious breakfast on the go. Who doesn’t like to munch on eggs and bacon while rushing out the door? 🥓🍳
Key Ingredients & Substitutions
Eggs: Large eggs are key for these muffins. If you’re looking for a lighter option, you can use egg whites or a substitute like a flax egg. This change keeps the protein while cutting down on cholesterol!
Cheddar Cheese: I love sharp cheddar for its rich flavor. If you’re not into cheddar, feel free to use mozzarella or pepper jack for a bit of spice. Vegan cheese works too if you want to keep it dairy-free.
Bacon: Crispy bacon is a must! If you’re avoiding pork, turkey bacon or even vegetarian bacon alternatives are great substitutes. You could also try cooked sausage if you prefer a different protein.
Milk: Adding milk makes the muffins fluffier. If you’re lactose intolerant or wish to keep it dairy-free, almond milk or oat milk are excellent options!
How Do You Ensure Your Muffins Don’t Stick to the Tin?
Greasing the muffin tin is crucial for easy removal. Just spray it with some non-stick spray or rub in a little butter. I find that using silicone muffin cups is a game-changer, as they pop out the muffins easily and don’t require greasing.
- Preheat your oven to 350°F (175°C) while you prepare.
- Generously grease each muffin cup, or use silicone cups for convenience.
- After baking, let the muffins cool for a few minutes before gently running a knife around the edges to help release them.
Following these tips will help you serve up perfect Bacon Egg and Cheese Muffins every time!
Bacon Egg And Cheese Muffins
Ingredients You’ll Need:
- 8 large eggs
- 1/4 cup milk (optional for fluffier texture)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 6-8 slices of bacon, cooked and chopped
- 1/4 cup chopped parsley or chives (optional)
- Non-stick cooking spray or butter for greasing the muffin tin
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and approximately 20-25 minutes to bake, making it quick and easy. Overall, you’ll have warm, delightful muffins ready in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it heats up, grab a standard 12-cup muffin tin and grease it well with non-stick cooking spray or a little butter to prevent sticking. This step is essential for a smooth muffin removal later.
2. Whisk the Eggs:
In a large bowl, crack in the 8 large eggs. Add the 1/4 cup of milk (if you want them extra fluffy!), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk everything together until it’s nicely combined and slightly frothy. This will give your muffins a lovely, airy texture.
3. Mix in the Goodies:
Now it’s time to add flavor! Stir in the 1 cup of shredded cheddar cheese, the crispy chopped bacon, and any chopped herbs you’re using, like parsley or chives. Give it a good mix to distribute everything evenly throughout the egg mixture.
4. Fill the Muffin Cups:
Carefully pour the egg mixture into each of the prepared muffin cups. Fill them about 3/4 full to allow room for rising. It’s okay to spill a little; just don’t overfill them!
5. Bake:
Pop the muffin tin into your preheated oven and bake for 20-25 minutes. Keep an eye on them; they’re done when the tops are slightly golden and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Once baked, take the muffin tin out of the oven and let it cool for about 5 minutes. Afterward, gently run a knife around the edges to loosen them, and then remove the muffins from the tin. Serve them warm and enjoy!
7. Storage:
If you have leftovers (though I doubt you will!), these muffins can be stored in the refrigerator. Reheat them in the microwave for a quick breakfast fix any day of the week!
Enjoy your delicious and easy-to-make Bacon Egg and Cheese Muffins!
Can I Use Egg Substitutes in This Recipe?
Absolutely! You can substitute the large eggs with egg whites or a commercial egg substitute. Generally, 1/4 cup of egg substitute is equivalent to one large egg. Just keep in mind that the texture might change slightly.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for about 30 seconds or in a toaster oven for a few minutes until warmed through.
Can I Freeze These Muffins?
Yes, you can freeze these muffins! Allow them to cool completely, then wrap individual muffins tightly in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2 months. Just thaw in the fridge and reheat when ready to enjoy!
What Can I Use Instead of Bacon?
If you’re looking for a non-pork alternative, turkey bacon or veggie bacon work well. You could also use cooked sausage or skip the meat altogether and add extra veggies like bell peppers or spinach for added nutrition!
