Cheesy Bacon Egg Muffins
These Cheesy Bacon Egg Muffins are a high-protein, make-ahead breakfast you can grab straight from the fridge. Made with cottage cheese, melty shredded cheese, and crisp bacon, they’re easy to customize, freezer-friendly, and perfect for busy mornings when you need something filling and already done.
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SERVINGS: 12
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
Enable step-by-step mode- 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