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Quick Cheesy Bacon Egg Muffin Recipe Perfect for 20-Minute Meal Prep

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A fast and easy breakfast muffin recipe combining crispy bacon, melted cheese, and fluffy eggs, perfect for meal prep and busy mornings.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 6 slices cooked bacon, chopped into bite-sized pieces
  • 1 cup (100g) shredded cheddar cheese
  • 1/4 cup (60ml) milk (whole or 2%)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives or green onions (optional)
  • Non-stick cooking spray or butter (for greasing muffin tin)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease the muffin tin with non-stick cooking spray or softened butter.
  3. If bacon is not pre-cooked, pan-fry until crispy but not burnt (about 6-8 minutes), drain on paper towels, and chop into small pieces.
  4. In a mixing bowl, whisk together 6 large eggs and 1/4 cup (60ml) milk until light and slightly frothy, about 1-2 minutes.
  5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and chopped chives or green onions if using; stir to combine.
  6. Fold in the chopped bacon and 1 cup shredded cheddar cheese gently to distribute evenly.
  7. Pour the mixture into the muffin tin cups, filling each about three-quarters full.
  8. Bake for 15-18 minutes until muffins are puffed, set in the center, and lightly golden on top. A toothpick inserted should come out clean.
  9. Let muffins cool for 5 minutes in the pan before loosening with a knife and transferring to a wire rack or plate.

Notes

Use room temperature eggs for better texture. Do not overbeat eggs to avoid toughness. Grease muffin tin well to prevent sticking. If muffins appear wet after baking, add 1-2 minutes but watch closely to avoid overbaking. Let muffins rest before removing for best texture.

Nutrition

Keywords: cheesy bacon egg muffins, breakfast muffins, meal prep breakfast, quick breakfast, easy breakfast recipe, bacon egg muffins

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