Bacon-and-Egg Muffins Recipe -
Bacon-and-Egg Muffins Recipe
  • READY IN 40 mins

Bacon-and-Egg Muffins

Recipe by  

"Great brunch item and has many ways to customize this with egg styles and flavors to add."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
  2. Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
  3. Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
  4. Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
  5. Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2014

These would be great for a brunch or even for a breakfast on the go. The bake time is a little long and I would suggest adding salt and pepper to the egg mixture. I use center cut bacon and instead of microwaving it I partially cooked it in a skillet, crisping up just one side. The bacon was still flexible and just the right length to circle the muffin tins. I put just a little of the filling into each cup and baked for about 4 minutes so the top of the egg was just starting to set and then added the remaining toppings - this way they didn't all sink to the bottom. At 15 minutes they were puffed and set. I turned off the oven, topped with a little cheese and just left them in the off oven to melt the cheese. They came out of the muffin pans very easily and clean up was minimal. Easy to customize to use whatever you have and like. Green onions would be a great addition. Thanks for a great breakfast.

Most Helpful Critical Review
Sep 21, 2014

Unsure if I would make these again, they stuck to the pan and were alittle too greasy. Found the bacon was not cooked enough. However overall did taste good.

Jun 08, 2014

Very versatile my kids are a little picky so was able to customize each muffin between peppers and what not using swiss cheese on a couple as well . Did season my eggs with salt, pepper and old bay before adding and also used an extra half slice of bacon on the bottom (did the skillet method as well). Agree on the bake time is a little long so need to watch in latter stages but mine came out fluffy and kids gave a thumbs up.

Jun 14, 2014

This recipe was good, although the bacon was not cooked as well done as my family likes. I like that you can change the recipe and add different ingredients as to what your own family likes.

Jun 17, 2014

I have been making these for a while now. I lov that they are so versatile. Differences though: I put the bacon on a baker's rack on a cookie sheet and bake them at 400 for about ten minutes. Once cooled and blotted I line the muffin tins. We have topped the eggs with tomato, feta, cheddar, onion, pepperoncini, hashed browns, sausage... anything you can think of! The whole family loves them.

Jun 15, 2014

Made this on Fathers Day, but left out the jalapeño and roasted red pepper, since I have finicky eaters that don't like spicy. HUGE HIT with the family. Will make this one of my go-to special breakfast recipes. Super easy to make too. Next time I'll make 1/2 of them with the jalapeño and red pepper, the other 1/2 without.

Aug 05, 2014

I put ground conecuh sausage in mine!

Jul 31, 2014

I followed the suggestions of others and cooked the bacon in the oven at 400 for about 10 mins first. I decided to use 12 eggs instead of 10 and ended up with an eggy mess on my muffin pan - stick to the recipe for # of eggs!! That being said, hubby loves these although I found them a little salty for my taste, will cut the salt in half for the next batch.


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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