These Egg Muffins with Bacon, Cheese, and Fresh Herbs are the ultimate grab-and-go breakfast or protein-rich snack that fits every lifestyle. Baked in a muffin tin, these little powerhouses are filled with crispy bacon, gooey cheese, juicy cherry tomatoes, and aromatic herbs. Whether you’re following a low-carb, keto, or high-protein diet—or just need a quick meal prep solution—this recipe is easy, delicious, and endlessly customizable. Ready in just 30 minutes, egg muffins are perfect for busy mornings, lunchboxes, or weekend brunch spreads.
Cooking Time
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Preparation Time: 15 minutes
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Cooking Time: 20 minutes
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Total Time: 35 minutes
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Servings: 12 muffins
Ingredients
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12 slices of bacon
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200 g cherry tomatoes, halved
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10 sprigs fresh dill and parsley, finely chopped
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100 g cheese, shredded (cheddar, mozzarella, or your favorite)
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12 large eggs
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Salt to taste
Step-by-Step Cooking Directions
1. Preheat the Oven
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Preheat your oven to 375°F (190°C).
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Lightly grease a 12-cup muffin tin or line it with silicone muffin liners.
2. Cook the Bacon
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In a skillet over medium heat, cook the bacon until it just starts to brown but is still pliable—not too crispy.
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Remove and drain on paper towels.
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Line each muffin cup by wrapping a slice of bacon around the sides to create a ring.
3. Prepare the Filling
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Halve the cherry tomatoes and shred the cheese.
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Chop the dill and parsley finely.
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Crack the eggs into a large mixing bowl. Add a pinch of salt and whisk until well blended.
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Mix in the herbs, cheese, and tomatoes.
4. Assemble the Muffins
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Pour the egg mixture into each bacon-lined muffin cup, filling about ¾ of the way.
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Optionally, top each with a little extra cheese or tomato half.
5. Bake the Muffins
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Place the muffin tin in the oven and bake for 18–20 minutes, or until the eggs are set and slightly puffed.
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Let cool for 5 minutes before removing from the tin. Serve warm or let cool completely for storage.
Nutritional Information (Per Muffin)
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Calories: 140 kcal
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Protein: 10 g
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Fat: 10 g
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Carbohydrates: 1 g
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Fiber: 0.2 g
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Sugar: 0.5 g
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Sodium: 270 mg
The Origins and Popularity of the Recipe
Egg muffins are a modern breakfast staple, inspired by classic omelets and frittatas but reimagined for today’s busy lifestyles. Popularized by health-conscious food bloggers and meal-preppers, they offer a portable, pre-portioned, and low-carb way to enjoy eggs. With the flexibility to swap in various fillings, egg muffins have become a worldwide hit for those who value convenience without compromising on nutrition or flavor.
Reasons Why You’ll Love the Recipe
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Portable and Meal-Prep Friendly: Perfect for on-the-go mornings or snacks.
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Protein-Packed: A great way to fuel your day and stay full longer.
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Customizable: Swap bacon for ham, add veggies, or use different cheeses.
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Low-Carb and Keto-Friendly: Great for low-carb or high-fat diets.
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Easy to Make: Simple ingredients and no complicated steps.
Health Benefits
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Eggs are rich in high-quality protein, B vitamins, and choline.
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Bacon, when used in moderation, adds flavor and fat for energy.
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Cheese is a good source of calcium and healthy fats.
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Herbs like dill and parsley are loaded with antioxidants and help with digestion.
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Tomatoes provide vitamins A and C, as well as lycopene, which supports heart health.
Serving Suggestions
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Serve warm for breakfast with a side of toast or avocado.
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Enjoy cold as a protein snack throughout the day.
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Pack in lunchboxes with a green salad or veggie sticks.
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Garnish with extra fresh herbs or a dollop of sour cream or Greek yogurt.
Common Mistakes to Avoid
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Overcooking the bacon before baking: It will become too hard and crumbly.
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Overfilling the muffin cups: The eggs expand—leave room at the top.
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Not greasing the tin: Muffins may stick if not well-oiled.
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Using watery vegetables without drying them: Too much moisture can affect texture.
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Skipping the seasoning: Eggs need salt and herbs to shine.
Pairing Recommendations
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Drinks: Pair with freshly brewed coffee, green tea, or a smoothie.
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Sides: Add roasted potatoes, sautéed spinach, or a fruit salad.
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Breads: Serve alongside crusty sourdough or a slice of whole-grain toast.
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Sauces: Great with salsa, hot sauce, or herbed yogurt dip.
Cooking Tips
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Use silicone muffin cups for easy removal and less cleanup.
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If making ahead, let muffins cool completely before storing.
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Store in an airtight container in the fridge for up to 4 days.
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Reheat in the microwave for 30–40 seconds or in a toaster oven.
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Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Similar Recipes to Try
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Veggie Egg Muffins with Bell Peppers and Spinach
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Ham and Cheese Mini Frittatas
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Zucchini and Feta Egg Cups
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Breakfast Casserole Bites
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Mini Quiches with Crust
Variations to Try
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Vegetarian: Skip the bacon and line the tin with a slice of zucchini or eggplant.
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Spicy: Add chopped jalapeños or chili flakes to the egg mixture.
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Mediterranean: Use feta cheese, olives, and sun-dried tomatoes.
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Smoked Salmon: Add chopped smoked salmon and capers for a gourmet twist.
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Dairy-Free: Use plant-based cheese or skip the cheese entirely.
Ingredient Spotlight: Eggs
Eggs are a nutritional powerhouse, offering complete protein, vitamins A, D, E, and B12, and essential minerals like selenium and phosphorus. They support muscle growth, brain function, and energy production. In this recipe, eggs are the star—binding all ingredients while delivering a rich, satisfying base.
Conclusion Paragraph
These Egg Muffins with Bacon, Cheese, and Fresh Herbs are proof that a nutritious, flavorful breakfast doesn’t have to be complicated. Whether you’re feeding a family, meal prepping for the week, or simply looking for a better breakfast option, these muffins are satisfying, easy to customize, and packed with goodness. Their delicious balance of smoky bacon, creamy cheese, and fresh herbs makes them a standout recipe you’ll return to again and again.
Frequently Asked Questions (FAQs)
1. Can I make egg muffins without bacon?
Yes! You can use sliced vegetables, ham, or even plant-based alternatives.
2. How do I prevent egg muffins from sticking to the pan?
Use a well-greased nonstick muffin tin or silicone liners for best results.
3. Can I make these muffins dairy-free?
Yes, simply omit the cheese or use a dairy-free alternative.
4. How long do they last in the fridge?
Up to 4 days when stored in an airtight container.
5. Can I freeze egg muffins?
Absolutely! Freeze individually and reheat in the microwave or toaster oven.
6. What other herbs can I use?
Try basil, chives, or thyme as substitutes for dill and parsley.
7. Can I use egg whites only?
Yes, use 1 ½ cups of egg whites in place of whole eggs for a lower-fat version.
8. Can I add milk or cream?
Yes, add a splash (2–3 tbsp) of milk or cream for a softer texture.
9. What’s the best cheese to use?
Cheddar, mozzarella, or Swiss all melt well and taste great.
10. Can I bake these in advance for a brunch party?
Yes! Bake ahead and reheat just before serving. They hold up beautifully.