These Bacon and Egg Muffins are a protein-packed breakfast option that’s both wholesome and incredibly easy to make.
With fluffy eggs, cheesy richness, and savory bacon, they’re naturally low in carbs while delivering plenty of energy to start your day.
Each bite offers a balance of protein, healthy fats, and fiber, making them ideal for meal prep, busy mornings, or a grab-and-go snack the whole family will enjoy.
Bacon Egg Muffins
Equipment
- 1 × 24-cup mini muffin pan
- 1 × mixing bowl
- 1 × whisk or fork
- 1 × spatula or spoon
Ingredients
- 4 large eggs lightly beaten
- ½ cup cottage cheese 2% or 4% fat
- ½ cup shredded cheddar cheese or Colby Jack, fontina
- 4 slices cooked bacon crumbled (or ¼ cup chopped spinach as substitute/add-in)
- ¼ cup all-purpose flour
- ½ teaspoon dried thyme or rosemary, optional
Instructions
- Prepare the Muffin Pan: Start by preheating your oven to 350°F (175°C) so it’s ready once your mixture is assembled. While the oven warms, coat a 24-cup mini muffin pan generously with nonstick cooking spray. Be sure to cover every corner and edge of the cups, as egg-based muffins have a tendency to cling to the pan. For best results, use a high-quality nonstick spray and avoid butter or oil alone, since they can sometimes allow sticking. If you don’t own a mini muffin pan, a regular 12-cup muffin tin works too—just bake a little longer.
- Whisk the Eggs: Crack four large eggs into a medium-sized mixing bowl. Using a fork or whisk, beat them lightly until the yolks and whites are well combined. The goal here is to gently incorporate air into the eggs, which helps the muffins bake up light and tender rather than dense. Avoid overbeating, which can make the eggs watery once baked.
- Incorporate the Dairy and Cheese: To the beaten eggs, add ½ cup of cottage cheese and ½ cup of shredded cheddar (or your preferred cheese blend). Stir slowly until the mixture looks creamy and evenly speckled with cheese. The cottage cheese adds moisture and extra protein while keeping the muffins soft on the inside, while the cheddar melts beautifully to create pockets of cheesy goodness in every bite.
- Add the Bacon (or Spinach): Take your cooked bacon slices and crumble them directly into the egg mixture. You can do this with clean hands, a fork, or by roughly chopping them on a cutting board. If you’d like a lighter or vegetarian variation, substitute with ¼ cup of finely chopped spinach instead, or combine both for a mix of flavors. Stir well to distribute the add-ins evenly so every muffin cup has a little bit of bacon or greens.
- Mix in the Dry Ingredients: Sprinkle in ¼ cup of all-purpose flour along with ½ teaspoon of dried thyme (or rosemary if you prefer). Gently fold the dry ingredients into the wet mixture using a spatula. The flour helps bind the mixture so the muffins hold their shape, while the herbs add a delicate savory aroma that elevates the overall flavor. Be careful not to overmix—just stir until no visible flour streaks remain.
- Fill the Muffin Cups: Using a tablespoon or small cookie scoop, spoon the mixture into the prepared mini muffin pan. Aim for about 1 tablespoon of mixture per cup, filling each cavity almost to the top but not overflowing. This ensures even baking and prevents spillover. Take your time to portion carefully so all muffins cook at the same rate. If you notice any large bacon clumps, redistribute them to keep each muffin balanced.
- Bake Until Golden and Set: Place the muffin pan in the center of your preheated oven and bake for 16–18 minutes, or until the muffins are puffed, golden around the edges, and firm when lightly pressed in the center. The tops should no longer look shiny or wet. If baking in a standard muffin pan, extend the time by 3–5 minutes, keeping a close eye to prevent overbaking.
- Cool and Release from Pan: Once baked, remove the pan from the oven and allow the muffins to cool for 2–3 minutes in the pan. This short resting period helps them firm up slightly, making them easier to remove. Then, run a small paring knife or thin spatula gently around the edges of each muffin to loosen. Carefully lift them out of the cups and transfer to a plate or cooling rack. Be patient—rushing this step may cause the muffins to break apart.
- Serve or Store for Later: Enjoy your muffins warm straight from the oven, or let them cool completely if you plan to store them. These muffins taste great on their own but can also be paired with salsa, hot sauce, or a light side salad for a more complete meal. To store, place cooled muffins in an airtight container and refrigerate for up to 2 days. Reheat in the microwave for about 30 seconds before serving, and they’ll taste just as fresh.
Notes
- Use a nonstick mini muffin pan and spray generously to avoid sticking.
- Swap the bacon for spinach, mushrooms, or bell peppers to make it vegetarian.
- Cottage cheese keeps the muffins soft and protein-rich, but you can replace it with extra eggs if desired.
- The muffins are perfect for meal prep and can be stored and reheated easily.
- A sprinkle of dried herbs like thyme or rosemary adds a lovely savory depth.
- Serve warm or at room temperature, with optional dips like salsa or hot sauce.
- Make-ahead bacon saves time—cook and crumble it the day before.
- These muffins are naturally low-carb, high-protein, and kid-friendly.
Chef’s Secrets for Foolproof Muffins
The key to perfectly fluffy egg muffins lies in the preparation of your pan and your mixing technique.
Always grease your muffin tin very generously, even if it’s labeled “nonstick,” because eggs cling stubbornly to metal surfaces.
For the batter, avoid overbeating the eggs—too much air creates a spongy texture that can collapse after baking.
Instead, lightly whisk until the yolks and whites are combined.
Adding cottage cheese not only boosts protein but also ensures the muffins stay moist and tender, while a touch of flour helps hold everything together.
For flavor, don’t underestimate herbs; a pinch of thyme, rosemary, or even fresh chives will make your muffins taste gourmet with minimal effort.
Serving Suggestions for Every Occasion
These muffins are versatile enough to shine at breakfast, brunch, or even as a quick snack.
Serve them warm straight out of the oven for a comforting start to the day, or pair them with a fresh fruit salad for a balanced breakfast.
For a more filling meal, add a side of whole-grain toast or roasted potatoes.
They also make an excellent addition to brunch platters alongside avocado slices, smoked salmon, or yogurt parfaits.
If you’re packing them for lunch, consider pairing with a leafy green salad and a small cup of soup.
For a fun twist, set out salsa, guacamole, or hot sauce as dipping options—kids and adults alike love the customizable flavor boost.
Storage Tips to Keep Them Fresh
To store, allow the muffins to cool fully before transferring them into an airtight container.
They’ll stay fresh in the refrigerator for up to 2 days.
When ready to eat, simply warm them in the microwave for 20–30 seconds.
If you’d like to extend storage, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container.
They can be frozen for up to 2 months.
To reheat frozen muffins, thaw overnight in the fridge or pop them directly into the microwave for about 45–60 seconds until heated through.
Always avoid leaving them at room temperature for long periods, as eggs are highly perishable.
Frequently Asked Questions
1. Can I make these muffins vegetarian?
Yes! Simply leave out the bacon and replace it with vegetables such as chopped spinach, mushrooms, or bell peppers. This variation keeps the muffins hearty and flavorful while adding extra fiber.
2. Can I use regular muffin tins instead of mini ones?
Absolutely. If you only have a standard 12-cup muffin pan, you can use it with the same batter. Just fill each cup about three-quarters full and extend the baking time by 3–5 minutes, checking for doneness.
3. What can I substitute for cottage cheese?
If you don’t have cottage cheese, you can replace it with two additional eggs for a total of six. Greek yogurt or ricotta cheese also works as a substitute, though the texture will be slightly different.
4. Can I make these ahead for meal prep?
Yes, these muffins are ideal for meal prep. Bake a batch on Sunday, refrigerate, and reheat individual portions during the week for a quick grab-and-go breakfast.
They also freeze beautifully, making them perfect for long-term meal planning.
5. How do I prevent the muffins from sticking?
The most important step is greasing the muffin pan thoroughly with nonstick spray. Even if you use a nonstick pan, eggs are notorious for sticking, so be generous.
Using a silicone muffin pan is another excellent option, as it allows the muffins to release effortlessly.
