Cheesy Bacon Egg Muffins
These cheesy bacon egg muffins are one of those recipes. I forget how much I love them until I make them again. Whether you call them cheesy egg muffins or another name, they’re salty, cozy, and perfectly satisfying. You can enjoy them straight out of the fridge or freezer. I make a big batch on Sundays and thank myself all week long. You can eat them as-is or toss a couple in a wrap for a breakfast taco situation. Additionally, you can crumble them into a bowl with some avocado and hot sauce. Basically: they’re reliable, delicious, and never go to waste.
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Recipe Tips
Don’t overbake: Pull them out once the tops are golden and the centers are just set. They’ll continue to firm up slightly as they cool. Cheesy egg muffins should be perfectly cooked.
Let them cool in the pan: Give them 5–10 minutes to rest so they don’t fall apart when you remove them. Cooling time is essential for cheesy egg muffins.
Use cooked or raw bacon: Either works — if you’re using raw, just dice it small so it cooks evenly in the oven.
Reheat gently: A quick 30-second microwave warm-up works great. For a crispier top, use a toaster oven for a few minutes.
Ingredient Swaps: No cottage cheese ? Swap in Greek yogurt or ricotta cheese. No bacon ? Try cooked sausage, turkey bacon, or skip it for a vegetarian version. More veggies ? Spinach, diced mushrooms, or even chopped broccoli can be mixed in. Want it spicier? ? Add a dash of hot sauce, chili flakes, or chopped jalapeños. Different cheese ? Use whatever shredded cheese you love — cheddar, Swiss, pepper jack, or a mix.
Storage: Store cheesy egg muffins in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Reheat in the microwave for 30 seconds or warm in a toaster oven if you want crispy edges.
More Breakfast Recipes:
Cheesy Bacon Egg Muffins
Ingredients
- 6 large eggs
- ½ cup cottage cheese
- ½ cup cheese cheddar or mozzarella, shredded
- ¼ cup milk any kind
- ½ cup bell peppers diced
- ½ cup bacon cut into pieces (either cooked or raw)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 6-cup muffin tin
- In a large bowl, whisk together eggs, cottage cheese, milk, and seasonings until smooth
- Stir in shredded cheese, diced bell peppers, spinach, and bacon
- Divide the mixture evenly among the muffin cups, filling each about ¾ full
- Bake for 18–20 minutes until set and lightly golden on top
- Let cool slightly before removing from the pan
