Bacon Egg Muffins
Wholesome, cheesy, and perfectly portioned, these Bacon and Egg Muffins are a quick and nourishing way to enjoy a protein-rich breakfast. Made with simple ingredients like eggs, cheese, and crispy bacon, they’re baked into bite-sized muffins that reheat beautifully for busy mornings.
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.
