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Egg and Cheese Muffins feature
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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!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 192kcal
Author: Jill

Ingredients

  • 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.

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