Healthy and filling bacon, egg, and cheese muffins that make for an easy breakfast or brunch. These little egg muffins are packed with smoky bacon, shredded potatoes, and sharp cheddar cheese for the ultimate hearty and delicious breakfast. Make a batch to include in a delicious brunch spread or take some time to prep them over the weekend for a quick breakfast all week.
If I had to choose a favorite breakfast sandwich it would be a ‘bacon, egg, and cheese’ sandwich for sure. Smoky bacon, melted cheese, and the perfectly cooked egg is always a winning combination.
For most of us, we don’t have time to make a breakfast sandwich each morning which is where these perfect little bacon, egg, and cheese muffins come in to play.
These healthy egg muffins are filled with smoky, crisp bacon, shredded sharp cheddar cheese, fresh herbs, and shredded potatoes.
Egg muffins are great to make if you are short on time in the morning but still want a hearty breakfast that will keep you full until lunch.
You can prep on batch on Sunday night, store them in the fridge, and then reheat them in the oven throughout the week for a super easy breakfast that everyone will love.
Coconut Milk: This helps the egg muffins to be light and fluffy. This recipe calls for light canned coconut milk but you could also use half and half if you prefer.
Bacon: These egg muffins are packed with perfectly cooked bacon in every bite. When you are buying bacon look for a brand that is uncured and does not contain nitrates.
Sharp Cheddar Cheese: Sharp cheddar cheese has more flavor than mild which is why it is the best choice for this recipe. For the best results I recommend shredding your own cheddar cheese. Most pre shredded cheeses contain stabilizers which make them a bit harder to melt.
Chives: Fresh chives make these bacon, egg, and cheese muffins really come to life. Make sure to add plenty to the egg mixture and feel free to sprinkle a few extra on top once they come out of the oven.
Step 1: First make the egg mixture by combining the eggs, coconut milk, salt, pepper, and garlic powder. You can also add a few dashes of hot sauce to the eggs for a little heat if you like.
Step 2: Next, divide the crispy bacon, shredded potatoes, and chives evenly among the muffin tin. To make cleanup even easier, you can line the muffin tin with muffin liners. If you don’t have them, just be sure to generously grease the muffin pan so that nothing sticks.
Step 3: Pour the egg mixture over the bacon, potatoes, and chives. Each well will be around a three quarters of the way full. Be sure not to fill them to close to the top. The eggs will expand as they cook so leave a little room in each muffin well. Next, top each muffin with shredded cheddar cheese.
Step 4: Bake the egg muffins at 350 degrees for 25 minutes or until the egg is set. The cheese should be nice and melty. Let the muffins cool slightly before serving and then enjoy!
If you are worried about the egg muffins sticking I highly recommend using paper muffin liners. They help with cleaning up and ensure the egg muffins don’t stick to the pan.
If you don’t have any liners to use be sure to thoroughly grease the muffin tin before adding the bacon and potatoes. This should help the muffins not to stick.
These bacon, egg, and cheese muffins are great for a quick breakfast when you don’t have a lot of time.
To heat up the muffins, wrap them in tin foil and pop them into a 350 degree oven to warm through.
You can also reheat the muffins in a microwave for thirty seconds at a time for an even faster approach.
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