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
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 or Sheet Pan Eggs.)
Table of Contents
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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.
- Lightly beat the eggs in a bowl. Add the cheeses, flour, and herbs.
- Add the veggies, if using.
- Add the bacon, if using.
- 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.
You can store them in an airtight container lined with paper towels to help absorb any excess liquid.
These will last in an airtight container for 3-5 days in the fridge.
Sure, you can leave it out if you prefer. Or you could swap in fully cooked sausage or veggies like shredded spinach.
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.
Related Recipes
If you try this recipe, I’d love to know what your family thinks of it. Please comment and rate the recipe below!
Easy Bacon and Egg 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)
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
This recipe was originally published in 2018.
So simple and not short on flavor! I skipped the meat the first time I made them because I didn’t have any on hand and added 1/4 onion powder instead and it was great. Fluffy texture!
Can you use whole wheat flour? Can these be frozen?
If you use whole wheat flour, they make be ready a few minutes sooner. And yes, you can freeze them once they are fully cooled.
Where is the recipe for the savory muffins?
The recipe for these bacon and egg muffins is at the end of the post. Is that what you meant?
Hello! Can you replace the Cottage cheese with Cream cheese? Thank you
Tastes delish!
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.
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!!
So glad to hear it!
Followed the recipe exactly and they are so delicious! Love how easy it was and how convenient they will be, thank you!
Just made these! Thank you.
Do you think they would freeze well?
These are so amazing! We can’t stop eating these. Is it possible to make it as regular muffins or a frittata?
Sure, both options should work with slightly longer baking time