🥓🍳 Bacon and Egg Muffins
🧂 Basic Ingredients (Makes 6–8 muffins)
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6 large eggs
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1/4 cup milk (optional — for fluffier texture)
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1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
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4 slices cooked bacon, crumbled or chopped
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Salt and black pepper, to taste
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Optional: chopped spinach, green onions, bell peppers, or cherry tomatoes
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Butter or nonstick spray (for greasing muffin tin)
👩🍳 Instructions:
1. Preheat oven
Set to 375°F (190°C). Grease a muffin tin well.
2. Prep your fillings
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Cook and crumble the bacon (or use pre-cooked).
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Dice any veggies and sauté them briefly if you want them softer in the muffins.
3. Mix the egg base
In a bowl, whisk together:
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Eggs
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Milk (if using)
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Salt, pepper
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Stir in cheese, bacon, and any optional fillings.
4. Fill muffin tin
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Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.
5. Bake
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Bake for 18–22 minutes, or until the egg muffins are puffed up and set in the center.
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Let cool for 5 minutes before removing.
🧊 Storage:
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Store in the fridge for up to 4 days.
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Reheat in the microwave for 20–30 seconds.
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Freeze up to 2 months — wrap individually for easy grab-and-go.
🥄 Variations:
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Low-carb: Skip the milk, add more cheese and veggies.
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Loaded: Add sausage, mushrooms, and jalapeños.
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Mini muffins: Use a mini muffin tin and reduce bake time to 12–15 minutes.
Would you like a version using hash brown crusts or a dairy-free alternative?
