Cheddar Bacon Egg Muffin Cups
Bite sized, grab and go, Cheddar Bacon Egg Muffin Cups take just minutes to make and are the perfect meal prep for breakfast on the go. Make a big batch of these muffin tin egg bites to last all week long.
We are about two weeks away from the start of school and I haven’t bought one school supply, one sock or one pair of new underwear in preparation. Thanks to Amazon…I can resume my procrastinating ways and order everything online to arrive to my house at the very same time I return from vacation….in exactly one week.
One thing I can’t order from Amazon is healthy, fresh meals that are stashed in the fridge or freezer to make the transition to back to school seamless and stress free. I have a list of go-to recipes I’m getting ready to share with all of you to help keep all our lives from imploding by the second week of school.
Is it just me or is breakfast before school super stressful? I feel like getting breakfast on the table that’s hot and filling is totally a losing game. We always tend to grab a bowl of cereal when I didn’t prep ahead and that’s why these easy Cheddar Bacon Egg Muffin Cups are my FAVORITE breakfast to make in advance.
This Bacon Egg Muffin Cup recipe is inspired by the Starbucks Sous Vide Egg Bites that are super popular. I love the Bacon Gruyere Egg Bites because they’re actually quite filling and totally tasty. Not to mention, they’re super easy to get my hands on and eat in the car line at school in the morning.
But these easy muffin tin eggs are like mini frittata breakfast cups that you can bake in the oven on Sunday to make a big batch that will last you all week. I love making these Breakfast Egg Muffins for kids because they, literally, devour them!
How to Make Egg Muffin Cups
Just like mini frittatas, these easy Egg Muffins are, basically, just baked eggs in a muffin tin! They’re super simple to make in batches and totally freezer friendly.
Here’s how to make Egg Muffins:
Preheat oven to 350 degrees.
Coat a standard sized muffin tin with cooking spray and set aside.
In a large bowl, whisk together the egg, milk, salt and pepper.
Divide the cheese and crumbled bacon evenly among the muffin tin wells.
Divide the egg mixture among the muffin cups filling until about 1/4 inch below the top. Top with remaining cheese and piece of bacon.
Transfer to the oven and bake for 25-30 minutes or until the egg is fully cooked.
Allow to cool in the pan for 4-5 minutes then loosen the edges with a knife to remove.
Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
You can use either a standard size muffin pan or a mini muffin pan with great results. I like to skip the cupcake liners that so many recipes call for because they’re almost impossible to remove from the egg muffin cups. If you like paper in your eggs, then definitely use cupcake liners but I’m not a fan. So, grease that pan well so they pop out from the muffin tin easily!
How to Store Breakfast Egg Muffins
I like to store my egg bites in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze your egg muffin cups wrapped tightly in plastic wrap individually and then tossed in a resealable freezer bag for up to 2 months.
To reheat your Egg Muffins:
- Place on a microwaveable plate. Heat your egg muffin cup in the microwave for 20 seconds and enjoy immediately.
To reheat your Egg Muffins from frozen:
- Remove from the plastic wrap and wrap in a paper towel. Heat your egg muffin cup in the microwave for 1 minute or until heated through.
Tips for Making Easy Egg Muffin Cups
- Be sure to grease your muffin pan well or use parchment liners for best results. Standard paper liners could stick to your egg muffins.
- Your Egg Muffins will puff up in the oven while baking so be sure to only fill your muffin tin 3/4 of the way full to prevent overflowing.
- There may be a bit of deflating when your egg muffins cool and that’s ok. The more air you whisk into the eggs while beating, the more deflating will occur so don’t over mix your eggs.
- Let your egg muffins cool for about 10 minutes before attempting to remove from the pan. If necessary, run a knife around the edge of the egg muffins to help release them from the pan.
- To save time, use leftover or precooked bacon.
So, these are my definite go to back to school breakfast meal prep idea….it saves a tremendous amount of time and sanity!
MORE EASY BREAKFAST IDEAS
- Freezer Egg McMuffin Breakfast Sandwich
- Freezer Breakfast Burrito
- Easy Freezer Waffles
- Quick Instant Pancake Mix
- Denver Omelette Egg Muffin Cups
Get the Recipe: Bacon Cheddar Egg Muffin Cups
- 1 cup cooked bacon, crumbled
- 1 1/2 cup cheddar cheese
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- muffin tin
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the egg, milk, salt and pepper.
- Divide 1/2 the bacon and 1/2 the cheese evenly among the muffin tin wells.
- Divide the egg mixture among the muffin cups filling until about 1/4 inch below the top.
- Sprinkle with the remaining cheese and bacon.
- Transfer to the oven and bake for 25-30 minutes or until the egg is fully cooked.
- Allow to cool in the pan for 4-5 minutes then loosen the edges with a knife to remove.
- Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.