Bacon Egg and Cheese Muffins

5 from 1 vote

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By: Jill Mills Posted: Jul 19, 2016 Updated: Apr 27, 2023

These Bacon, Toast, Egg and Cheese Muffins are my boys absolute favorite on the go school breakfast! These are SO easy to make and you can prepare them ahead of time. This is such a great idea for on the go that gives your kids a complete breakfast that they will love!

Easy Egg and Cheese Muffins

You can make a ton of these in just minutes and store them in the fridge or freezer. These are great for an on the go breakfast, brunches and when you have company as well. My boys love to grab a couple of these while they are heading out the door. They just pop them in the microwave or toaster oven for a quick and delicious breakfast before school!

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Ingredients You’ll Need:

• Toast – you’ll need slices of sandwich whole wheat or white sandwich bread. Watching your Carb intake? Feel free to leave out the toast.
• Eggs – this is the main ingredients and you’ll need almost a whole carton.
• Milk – we used skim milk, but feel free to use 1% or whole.
• Cheese – cheddar cheese adds the best flavor, but any other kinds of cheese are fine to use as well.
• Bacon – regular or turkey bacon can be used.

How To Make Egg Muffins

• Preheat your oven to 350 degrees.
• Cut out circles from your bread slices using a round cookie cutter (we got 2 circles for each slice).
• Spray a muffin pan with non-stick cooking spray. Press your round bread slices on the bottom.
• Crack your eggs in a large bowl.

• Add in your tablespoon of milk, 1/4 cup of shredded cheese, and pepper to taste. Beat the eggs until mixed.
• Use a 1/4 measuring cup to fill the muffin cups. Top with the crumbled bacon and remaining cheese.
• Bake for 10-12 minutes until set.

How To Store Egg Muffins

• These egg muffins store well in the fridge for a few days and you can heat them in the microwave for about 20 seconds.
• You can also freeze them and they cook well in the microwave for about 45 seconds.

Other Breakfast Muffins

• Sausage Breakfast Muffins
• Southwest Egg Muffins
• Ham and Egg Cups
• Maple Sausage Corn Muffins

5 from 1 vote

Bacon Egg and Cheese Muffins

These bacon, toast, egg and cheese muffins take minutes to make and can be stored in the freezer or fridge for a delicious breakfast!

Servings: 12

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

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Ingredients

  

1x2x3x

• ▢ 6 slices whole wheat bread
• ▢ 10 eggs
• ▢ 1 tbsp milk
• ▢ 1 1/2 cups cheddar cheese shredded
• ▢ 6 slices bacon cooked and crumbled
• ▢ salt and pepper to taste

Instructions

• Preheat your oven to 350 degrees.
• Cut out circles from your bread slices using a round cookie cutter (we got 2 circles for each slice).
• Spray a muffin pan with non-stick cooking spray.
• Press your round bread slices on the bottom.
• Crack your eggs in a large bowl. Add in your tablespoon of milk, 1/4 cup of shredded cheese, and pepper to taste.
• Beat the eggs until mixed.
• Use a 1/4 measuring cup to fill the muffin cups. Top with the crumbled bacon and remaining cheese.
• Bake for 10-12 minutes until set.

Last Step:

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Nutrition

Serving: 12g | Calories: 192kcal | Carbohydrates: 7g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 281mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 346IU | Calcium: 145mg | Iron: 1mg

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