These Bacon Egg and Cheese Muffin Cups are like little breakfast hugs! With crispy bacon, fluffy eggs, and melty cheese baked into a sweet muffin cup, they are perfect to start your day right.
What’s great is you can make a bunch and grab them on busy mornings. Trust me, your mornings will thank you when you have these tasty bites waiting for you. 🍳🥓
Key Ingredients & Substitutions
Eggs: Large eggs are a must for this recipe. They provide the main structure and protein. If you’re looking for a lighter option, consider using egg whites or an egg substitute, but you may need to adjust the cooking time slightly.
Bacon: Crispy bacon adds a delicious flavor. If you prefer a healthier twist, turkey bacon or even cooked sausage can be great alternatives. You can also try veggie bacon for a plant-based option!
Cheddar cheese: Shredded cheddar brings a lovely melty texture. If you want something different, feel free to use other cheeses like mozzarella, gouda, or pepper jack for a spicy kick.
Diced tomatoes: These are optional but provide a fresh flavor. If you don’t have tomatoes, try spinach or bell peppers for added nutrition and taste.
How Do You Ensure Your Muffin Cups Cook Evenly?
To get perfectly baked muffin cups, pay attention to a few key steps when mixing and filling:
- Grease your muffin tin well to avoid sticking. You can use non-stick spray or butter.
- Mix eggs, milk, salt, and pepper thoroughly. This helps ensure a fluffy texture.
- Fill each cup about 3/4 full so they have room to puff up while baking.
- Keep an eye on them as they cook, since ovens may vary. 15-18 minutes should do it, but check for firmness.
Let them cool a few minutes before removing. This way, they’ll hold their shape better and won’t fall apart!
Bacon Egg and Cheese Muffin Cups
Ingredients You’ll Need:
- 6 large eggs
- 1/4 cup milk (whole or 2%)
- 6 slices of bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced tomatoes (optional)
- 1 tablespoon chopped fresh parsley or dried parsley flakes
- Salt and pepper to taste
- Non-stick cooking spray or butter for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. Overall, you can have these tasty bacon egg and cheese muffin cups ready in less than 30 minutes. Perfect for busy mornings or weekend brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, lightly grease a 6-cup muffin tin with non-stick spray or butter to prevent sticking.
2. Prepare the Bacon:
In a skillet over medium heat, cook the bacon until it’s nice and crispy. Once cooked, drain it on some paper towels and crumble or chop it into small pieces. Set it aside to cool a bit.
3. Whisk the Eggs:
In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk them together until fully combined and slightly frothy, which will help make the cups light and fluffy.
4. Add Vegetables (Optional):
If you choose to use tomatoes, evenly scatter some diced tomatoes at the bottom of each muffin cup. This will add a nice flavor and a bit of texture.
5. Layer the Bacon:
Next, sprinkle the crumbled bacon evenly into the muffin cups over the tomatoes. It’s okay if it’s not perfectly even; a little variation just makes them more fun!
6. Pour in the Egg Mixture:
Now, slowly pour the egg mixture over the bacon and tomatoes in each cup. Fill each cup about 3/4 full so that they have room to puff up while baking.
7. Add Cheese:
Sprinkle a generous amount of shredded cheddar cheese over the top of each muffin cup. This cheesy goodness will melt and make them delicious!
8. Bake:
Place the muffin tin in the preheated oven and bake for about 15-18 minutes. Keep an eye on them; they should be puffed up, set, and slightly golden on top when done.
9. Cool and Garnish:
Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Sprinkle fresh or dried parsley over the tops for a flavorful finish!
10. Remove from Tin:
To take out the muffin cups, gently use a butter knife or small spatula to loosen the edges, then carefully remove them from the muffin tin.
11. Serve and Enjoy:
These muffin cups are best served warm. Enjoy them for breakfast, brunch, or even as a snack throughout the day!
These muffin cups are perfect for breakfasts on the go or brunch gatherings and can be stored in the fridge for a few days or frozen for longer storage. Enjoy your delicious homemade bacon egg and cheese muffin cups! 🌟
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! You can substitute whole eggs with egg whites for a lighter version. Use about 1/4 cup of egg whites per egg, and keep in mind you may need to adjust the cooking time slightly, as egg whites tend to cook faster.
How Do I Store Leftover Muffin Cups?
Store any leftover muffin cups in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them for up to 2 months. Just reheat in the microwave or oven when you’re ready to enjoy!
Can I Add Other Veggies to the Muffin Cups?
Yes! Feel free to play around with different vegetables. Spinach, bell peppers, or onions make excellent additions. Just be sure to chop them finely and consider sautéing firmer veggies first to reduce moisture.
What if I Don’t Have a Muffin Tin?
If you don’t have a muffin tin, you can use a silicone baking mold or even a flat baking dish, making it into an egg casserole instead. Just adjust the baking time accordingly, as it may take longer to set in a larger dish.
