Looking for a protein-packed, low-carb breakfast that’s quick, customizable, and absolutely delicious? These Egg Muffins with Bacon are your new go-to morning favorite. Perfect for meal prep, brunch parties, or a simple grab-and-go snack, these savory muffins combine smoky bacon, creamy cheese, fresh herbs, and juicy cherry tomatoes—all baked to perfection in a muffin tin.
Egg muffins are like mini frittatas, and they’re incredibly versatile. Whether you’re following a keto diet or just want a satisfying start to your day, these muffins deliver. Plus, they’re freezer-friendly and make breakfast stress-free, even on the busiest mornings.
Cooking Time
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Preparation Time: 10 minutes
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Cooking Time: 20 minutes
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Total Time: 30 minutes
Ingredients
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12 slices bacon
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200 g cherry tomatoes, halved or quartered
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10 sprigs fresh dill and parsley, finely chopped
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100 g cheese (cheddar, mozzarella, or your choice), grated
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12 eggs
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Salt, to taste
Step-by-Step Cooking Directions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin lightly with cooking spray or butter.
Step 2: Cook the Bacon
In a skillet over medium heat, cook the bacon slices until they are just beginning to crisp, about 3–4 minutes. You want them slightly undercooked so they remain flexible. Drain on paper towels.
Step 3: Line the Muffin Cups with Bacon
Place one slice of bacon around the inside edge of each muffin cup, forming a “ring” that will act as the muffin’s shell.
Step 4: Add Fillings
Distribute the chopped herbs, cherry tomatoes, and shredded cheese evenly into the bottom of each muffin cup.
Step 5: Crack the Eggs
Crack one egg directly into each muffin cup. Alternatively, for a more scrambled texture, whisk all the eggs in a bowl with a pinch of salt, then pour the mixture evenly into the cups.
Step 6: Season and Bake
Sprinkle a little salt over the top of each. Bake for 18–22 minutes, or until the eggs are set and slightly golden on top.
Step 7: Cool and Serve
Let the muffins cool slightly before removing from the tin. Use a knife to gently loosen the edges if needed. Serve warm, or store for later.
Nutritional Information (Per Muffin, Approximate)
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Calories: 140
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Protein: 10 g
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Carbohydrates: 1.5 g
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Fat: 10 g
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Fiber: 0.3 g
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Sugar: 0.7 g
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Cholesterol: 180 mg
The Origins and Popularity of the Recipe
Egg muffins, also known as egg cups or mini frittatas, have gained massive popularity in recent years thanks to their simplicity and portability. Inspired by traditional omelets and baked egg dishes, egg muffins are a more modern, convenient adaptation. Combining the flavors of breakfast classics like bacon and eggs into a compact form, they are now a staple in meal-prepping communities and health-conscious kitchens alike.
Reasons Why You’ll Love the Recipe
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Quick to prepare and bake
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Low-carb and keto-friendly
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Great for breakfast, lunchboxes, or snacks
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Freezer-friendly and ideal for meal prep
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Highly customizable with endless filling options
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Protein-rich and satisfying
Health Benefits
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High in protein to support muscle repair and energy
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Low in carbs, making it ideal for keto or diabetic diets
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Rich in vitamins A, D, and B12 from eggs and herbs
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Healthy fats from bacon and cheese help keep you full longer
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Fresh herbs like dill and parsley offer antioxidants and detoxifying properties
Serving Suggestions
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Pair with a side of avocado slices for healthy fats
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Serve with a fresh fruit salad for a light, balanced breakfast
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Drizzle with hot sauce or sriracha for a spicy kick
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Add a small green salad for a brunch-worthy meal
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Enjoy with toasted sourdough if you’re not watching carbs
Common Mistakes to Avoid
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Overcooking the bacon before baking: It will become too crispy and difficult to shape
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Under-seasoning: Eggs need salt to bring out their flavor
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Skipping the greasing step: Even with bacon, muffins can stick—use cooking spray or butter
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Overbaking: This will make the eggs rubbery—remove as soon as the centers are set
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Using watery vegetables: Always drain ingredients like tomatoes to avoid soggy muffins
Pairing Recommendations
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Drink Pairings:
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Freshly squeezed orange juice
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Black coffee or cold brew
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Green smoothie with spinach and banana
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Side Dish Ideas:
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Hash browns or roasted sweet potatoes
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A light cucumber and dill salad
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Pickled vegetables for a tangy contrast
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Cooking Tips
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For fluffier muffins, beat the eggs with a splash of milk or cream before pouring
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Don’t overfill the cups—leave a little space to allow the eggs to puff up
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Use silicone muffin cups or parchment liners for easy removal
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Add a touch of grated parmesan on top before baking for extra flavor
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You can double the batch and freeze half for future breakfasts
Similar Recipes to Try
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Spinach and Feta Egg Muffins
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Mini Ham and Cheese Quiches
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Baked Avocado Eggs
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Mushroom and Swiss Egg Bites
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Breakfast Casserole Cups
Variations to Try
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Vegetarian: Omit bacon and use sautéed mushrooms, spinach, or zucchini
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Spicy: Add chopped jalapeños, chili flakes, or hot sauce
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Cheesy: Mix in different cheeses like feta, goat cheese, or gouda
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Mediterranean: Add olives, sun-dried tomatoes, and oregano
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Mexican: Add diced bell peppers, cumin, and cheddar with a sprinkle of cilantro
Ingredient Spotlight: Eggs
Eggs are one of the most complete and nutritious foods available. Packed with high-quality protein, essential amino acids, and important vitamins like B12, D, and choline, eggs support brain function, muscle development, and energy levels. They’re also incredibly versatile, making them a staple in countless cuisines and dishes across the world.
Conclusion
These Egg Muffins with Bacon are everything a great breakfast should be—fast, flavorful, and filling. With smoky bacon, fresh herbs, and gooey cheese baked right into every bite, they’re the perfect portable meal for busy mornings. Whether you enjoy them hot out of the oven or save them for later, these muffins are bound to become a household favorite. Give them a try and discover how delicious a simple breakfast can be.
Frequently Asked Questions (FAQ)
1. Can I make egg muffins ahead of time?
Yes! Store them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
2. How do I reheat egg muffins?
Microwave on medium heat for 30–40 seconds or bake at 160°C (320°F) for 8–10 minutes.
3. Can I use turkey bacon instead of regular bacon?
Absolutely. Turkey bacon works great and reduces the fat content.
4. What type of cheese works best?
Cheddar, mozzarella, gouda, feta, or a mix all taste amazing in egg muffins.
5. Can I add more veggies?
Yes, but avoid watery vegetables. If using spinach, zucchini, or mushrooms, sauté and drain them first.
6. Are egg muffins good for kids?
Yes! They’re a kid-friendly breakfast that you can customize with their favorite flavors.
7. Can I use only egg whites?
Yes. Use 2 egg whites per whole egg to reduce fat and cholesterol.
8. Do I need to pre-cook the tomatoes?
No, but make sure they’re drained and not overly juicy to prevent soggy muffins.
9. Are these muffins gluten-free?
Yes, as long as your bacon and cheese are gluten-free, the recipe contains no gluten.
10. Can I make these in a mini muffin tin?
Yes! Just reduce the baking time to around 10–12 minutes and keep an eye on doneness.