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. 

A Healthy Breakfast or Brunch: Bacon, Egg, and Cheese Muffins

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.

Watch How to Make This Recipe

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.

Bacon, Egg, and Cheese Muffins

The Tools You’ll Need:

Bacon, Egg, and Cheese MuffinsBacon, Egg, and Cheese Muffins

Cheesy Bacon Egg Muffins Ingredients

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.

Bacon, Egg, and Cheese Muffins

How to Make These Healthy Bacon and Egg Muffin Cups

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!

Bacon, Egg, and Cheese Muffins

Tips for the Best Egg Muffins

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.

Bacon, Egg, and Cheese Muffins

More Easy Breakfast Recipes to Love

Loaded Breakfast Egg Muffins

Easy Hash Brown Breakfast Casserole 

Vanilla Chia Seed Pudding

Banana Zucchini Oatmeal Cups

Sweet Potato and Sausage Frittata 

Sweet Potato and Chorizo Egg Muffins

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bacon, egg, and cheese muffin on a wooden cutting board

Bacon, Egg, and Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

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.


Ingredients

Scale
  • 10 eggs
  • 1/2 cup coconut milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cups shredded hash brown potatoes
  • 12 slices bacon, sliced into thin strips
  • 1/4 cup chives, chopped
  • 1 1/2 cups shredded white cheddar
  • oil for greasing muffin tin

Instructions

  1. Heat a large skillet over medium heat. Add the bacon and let cook until crispy and then remove from the skillet and let drain on paper towels.
  2. While the bacon is cooking 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.
  3. Next, divide the bacon, shredded potatoes, and chives evenly among a greased muffin tin. To make cleanup even easier, you can line the muffin tin with paper muffin liners.
  4. Pour the egg mixture evenly over the bacon, potatoes, and chives. Then, top with the shredded cheddar cheese.
  5. Bake at 350 degrees for 20-25 minutes or until the egg is set. Let the muffins cool slightly before serving and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

34 Comments

  1. These are so good and so easy! I need to double the recipe so we can eat them all week. Picky family loved them!






    1. Ashlea Carver says:

      so glad! thank you for taking time to leave a review, Kaydence!d

  2. Hi! Should the shredded potatoes be frozen or thawed?

    1. Ashlea Carver says:

      Hi, Kelsey! they can be frozen!

  3. What is a good substitution for the potatoes?

    1. Ashlea Carver says:

      Hi, Frances! you could leave them out or add some extra veggies if you like!

  4. I try these breakfast muffins ! Omg they are good






  5. These look amazing. Do you think these could be made without potatoes? Would you change anything or just leave them out? Just wondering what you think.

    1. Ashlea Carver says:

      Thank you! you could easily make them and just leave out the potatoes. They’d come out great!