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Bacon Cheddar Egg Muffin Cups
Super easy mini frittatas, Bacon Cheddar Egg Muffin Cups are insanely easy baked eggs in a muffin tin that are fantastic for meal prep!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
egg muffins
Servings:
6
Calories:
245
kcal
Author:
Kellie
Cost:
$10
Equipment
muffin tin
Ingredients
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
Instructions
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.
Notes
Store your egg muffins in an airtight container in the refrigerator for up to five days or freeze in an airtight container for up to two months.
Nutrition
Calories:
245
kcal
|
Carbohydrates:
2
g
|
Protein:
17
g
|
Fat:
19
g
|
Saturated Fat:
9
g
|
Cholesterol:
307
mg
|
Sodium:
509
mg
|
Potassium:
152
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
696
IU
|
Calcium:
256
mg
|
Iron:
1
mg