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Easy Freezable Breakfast Egg Muffin Cups with Bacon and Cheddar

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These easy freezable breakfast egg muffin cups with bacon and cheddar are a quick, protein-packed start to your day, perfect for busy mornings and meal prep. They feature fluffy eggs, crispy bacon, and melty sharp cheddar cheese.

Ingredients

Scale
  • 10 large eggs, preferably room temperature
  • 1/4 cup (60 ml) whole milk or heavy cream
  • 1 cup (100 g) sharp cheddar cheese, shredded
  • 6–8 slices bacon, cooked and chopped
  • Salt, to taste (about 1/2 teaspoon)
  • Black pepper, to taste (about 1/4 teaspoon)
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons chopped fresh chives or green onions
  • Non-stick cooking spray or butter, for greasing the muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with non-stick spray or butter to prevent sticking.
  2. Cook the bacon: Place bacon slices in a cold skillet and cook over medium heat until crispy, about 8-10 minutes, turning occasionally. Drain on paper towels and chop into small pieces.
  3. Whisk the eggs and cream: In a mixing bowl, crack 10 large eggs and add 1/4 cup (60 ml) whole milk or heavy cream. Whisk until fully combined and a bit frothy, about 1-2 minutes.
  4. Season the mixture: Add 1/2 teaspoon smoked paprika, salt (about 1/2 teaspoon), and freshly ground black pepper (1/4 teaspoon). Whisk again to distribute the seasoning evenly.
  5. Add cheese and bacon: Fold in 1 cup (100 g) shredded sharp cheddar and the chopped bacon pieces, reserving a small handful of cheese and bacon for topping if desired.
  6. Pour the mixture: Evenly divide the egg mixture among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved cheese and bacon on top of each cup.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg cups are set and a toothpick inserted in the center comes out clean. The tops should be slightly golden and puffed.
  8. Cool and remove: Let the cups cool in the pan for 5 minutes, then gently run a knife around each to loosen and remove.
  9. Freeze or serve: For freezing, place the cooled cups on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Then transfer to a freezer-safe container or bag. To reheat, microwave for 60-90 seconds or bake at 325°F (160°C) until warmed through.

Notes

Do not overfill muffin cups to avoid uneven cooking. Watch oven closely after 15 minutes to prevent rubbery eggs. Whisk eggs thoroughly with cream for a silky texture. Pre-cook bacon until crispy but not burnt. For easy cleanup, use silicone liners or grease well. You can prep bacon and shred cheese in advance. The egg batter can be mixed the night before and refrigerated.

Nutrition

Keywords: egg muffin cups, breakfast, bacon, cheddar, freezable breakfast, quick breakfast, easy breakfast, meal prep, protein-packed, low-carb, gluten-free

Find it online: https://avabowls.com/easy-freezable-breakfast-egg-muffin-cups-with-bacon-and-cheddar-recipe-for-quick-mornings/