Breakfast Egg Bacon Muffin are the perfect make-ahead breakfast to grab on the go. They are omelets made in a muffin tin. Although you can choose any ingredients that you prefer, These have bacon, mushrooms, and cheese along with the eggs.
Breakfast Egg Bacon Muffin Cups
My first thought when I need a quick grab and go breakfast would be Super Easy Raspberry Danish or Caramel Pecan Rolls. However, we are trying to change our eating habits around here. These Breakfast Egg Bacon Muffin Cups perfect for that mission.
Making these egg muffin cups is so easy. You can make them ahead at the beginning of the week and just grab one or 2 (ha ha) and throw them in the microwave and go. Whether you are eating them on the go or sitting down at the table, they are great.
This is also a perfect breakfast if you are trying to stick to a low carb or keto diet. You will get your protein through your eggs and the needed fats with the bacon and cheese and very low in carbs.
How to Make Breakfast Egg Bacon Muffin Cups:
INGREDIENTS NEEDED
- Eggs
- Bacon
- Mushrooms(optional)
- Cheese
- Whole Whipping Cream or Milk
INSTRUCTIONS
- Pre-Heat Oven -Gather Ingredients Needed
- Cook Bacon or Use Pre-Cooked
- In a mixing Bowl Scramble Eggs – Add Cream or Milk
- Add Crumbled Cooked Bacon, Mushrooms and Cheese Mix Well
- Pour into Greased Muffin Tin
- Add Additional Cheese on Top if Desired
- Bake -Cool Slightly-Serve Hot
Ingredients Egg Muffin
Scrambling the Eggs
Going Into The Oven
Could You Use Different Toppings With The Eggs? – Absolutely – you could add anything you wanted, sausage, ham, or I was thinking of making Veggie ones next. Maybe just cheese for the kids? The possibilities are endless.
Do They Keep Well?- They keep well in the refrigerator in an airtight container for 4-5 days. In the freezer, I would guess they would be fine for up to 6 months as long.
TIPS:
-
A paper towel on top of them in the refrigerator to collect any condensation
- Freeze Individually and Microwave as Needed
Breakfast Egg Bacon Muffin Cups
Equipment
- OVEN
Ingredients
- 8 Large Eggs
- 3/4 Cup Canned Mushrooms
- 6-8 Slices Bacon
- 1 Cup Shredded Cheddar Cheese
- 1/4 Cup Cream/Half and Half or Milk
Instructions
- Pre-Heat Oven 350°
- Cook bacon and crumble
- Grease Muffin Tin Well
- In a Large Mixing Bowl Scramble Eggs -Wisk in Cream or Milk
- Mix in Bacon, Cheese, and Mushrooms
- Pour Eggs Into Muffin Tin - Add any Additional Cheese if Desired
- Bake for 30-35 Minutes
- Let Sit for 3-5 Minutes
- Serve Hot
This Post May Contain Affiliate Links in Which I Make a Small Commission on Qualifying Purchases
OMG these look amazing. In fact, perfect for dinner tonight. We’ve been exploring egg muffin recipes because we’re trying to stay low carb and healthy for dinners. I can’t wait to try it out tonight = )
Thank You, My husband and I are trying to stick to low carb as well, these were perfect for that