Good morning from Georgia! We are finally back to our normal balmy temperatures after last week’s deep freeze and first snow here in almost 30 years. Yikes! When we were house-bound (because the South shuts down in snow y’all!) I had a ton of time to cook and bake and work on recipes for you. The recipe I’m sharing today, Bacon & Cheese Egg Muffins, is a variation on one of my more popular recipes from about three years ago.
I wanted to share another version because honestly these are one of my favorite breakfasts (I’m a hot breakfast kind of girl usually). These egg muffins are easy to make, freezer friendly, and high protein. I send these to work with my husband to keep there for days when he is rushed for breakfast and keep some at home for busy mornings. Just a minute in the microwave and they are ready to go!
These egg muffins are also freezer friendly. You can either transfer them to the fridge to thaw the night before or just add on a little extra microwave time and heat straight from frozen (usually about 90 seconds but microwaves vary so you may need to experiment with the best time.) Print
Cheesy Bacon Egg Muffins
Bacon and Cheese Egg Muffins are a fast, easy breakfast recipe perfect for meals on the go and freezer friendly too! Make a batch and always have a high protein snack ready to go!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 9
1/4 cup milk
1 cup shredded Mexican cheese
6 pieces of bacon, cooked and crumbled
Preheat oven to 350 degrees F. Spray a muffin pan liberally with nonstick spray.
In a medium bowl combine eggs and milk and whisk until blended. Stir in bacon and cheese.
Use a ladle to fill each muffin cup. Bake 25 minutes or until centers are set. Eat immediately or allow to cook then store in refrigerator up to 4 days or freeze.
I hope you love these as much as I do! Anything that makes the mornings run smoother is a winner in my book!
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