This muffin tin Egg Muffin with Bacon, Egg, and Cheese is a perfect brunch dish, especially when you have little ones underfoot. You can make it ahead of time and simply reheat when ready to serve. Plus, they’re pre-portioned so serving them to a crowd is easy!
Bacon and Egg Muffins
I am all about recipes that I can make whenever I have a sliver of time and these are one of my very favorite make-ahead breakfast recipes. They combine classic brunch ingredients into one savory muffin, so all you need to do is to pair them with a simple bowl of fruit, freshly brewed coffee or tea, and breakfast is ready.
And as anyone with kids knows, having time to make a special breakfast in the morning can be a challenge, so this egg muffins recipe can be made up to 2 days ahead of time to make it all doable for a special brunch.
Ingredients You Need
Baking egg muffins in a muffin tin is one of our favorite ways to serve up eggs. Here’s what you need to make this recipe:
- eggs, lightly beaten
- cottage cheese
- shredded cheddar cheese
- crispy cooked bacon, crumbled
- all-purpose flour
- teaspoon dried thyme
TIP: To make these gluten-free, simply use GF cup-for-cup flour.
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.
- Crisp-cook your bacon. (You can do this up to a day or two ahead!)
- Stir together the ingredients in a bowl.
- Bake them up in a greased mini muffin tin.
- Pop them out of the muffin tin a few minutes after they come out of the oven.
TIP: You can serve warm or store for later in an airtight container in the fridge for up to 2 days. Reheat for about 30 seconds in the microwave and enjoy.
- To store, let cool slightly, then transfer to an airtight container. Store in the fridge for up to 2 days. Reheat for about 30 seconds in the microwave.
- Serve with salsa for dipping if desired.
- Vegetarian: Omit the bacon.
- Gluten-free: Use cup-for-cup GF flour in place of the all-purpose.
- You may also like Zucchini Egg Muffins, Spinach Egg Muffins, and Veggie and Cheese Egg Cups.
If you try this recipe, I’d love to know what your family thinks of it. Please comment and rate the recipe below!
I like adding the thyme in these for extra flavor, but it’s optional!
- 4 large eggs, lightly beaten
- ½ cup cottage cheese
- ½ cup shredded cheddar, Colby Jack, or fontina cheese
- 4 slices crisp-cooked bacon, crumbled
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme, optional
- Preheat the oven to 350F and grease a mini muffin tin well.
- Stir all of the ingredients together in a medium bowl.
- Spoon into the prepared muffin cups, filling to the brim.
- Bake for 16-18 minutes or until firm to the touch and golden brown around the edges.
- Let cool for 2-3 minutes in the pan, then run a paring knife around the edges to help loosen. Serve warm or at room temperature or store for later.
To make the bacon: Place strips onto a foil-lined rimmed baking pan. Bake in an oven preheated to 400 degree F for 14-16 minutes. Transfer to a paper towel lined plate and pat dry. Let cool and crumble to add to the recipe. (You can do this step the day before if you store the bacon in an airtight container in the fridge.)
To store, let cool slightly, then transfer to an airtight container. Store in the fridge for up to 2 days. Reheat for about 30 seconds in the microwave.
Serve with salsa for dipping if desired.
Vegetarian: Omit the bacon.
Gluten-free: Use cup-for-cup GF flour in place of the all-purpose.
Keywords: egg muffins, bacon egg muffins