Breakfast Egg Muffins

Egg Muffins are the perfect breakfast option for busy mornings. Loaded with all your breakfast favorites, these muffins are simple, savory, and so delicious!

4.63 from 35 votes

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 171kcal

Author: Cathy Trochelman

Ingredients

10 large eggs
1/3 cup milk
1 cup cheddar cheese
6 ounces cooked bacon
1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon fresh minced chives

Instructions

Preheat oven to 375 degrees.
In a large glass mixing bowl, combine eggs and milk and whisk well.
Stir in 3/4 cup cheese, cooked bacon, salt, and pepper.
Divide mixture evenly among 12 greased muffin cups.
Sprinkle with remaining 1/4 cup cheese and fresh chives.
Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.

Notes

make-ahead, storage & reheating tips

To make in advance: Bake according to recipe instructions and store in a covered container in the fridge for up to 4 days. You can also prep the egg mixture and store it in an airtight container in the refrigerator before baking. When ready, bake according to recipe instructions.

To reheat: Egg muffins reheat well and make the perfect grab & go option for busy mornings. In the microwave: Wrap individual egg muffins in a damp paper towel and reheat for 30-40 seconds. In the oven: Transfer egg cups to an oven-safe dish, cover with foil, and reheat at 350° for 8-10 minutes. In the air fryer: Reheat at 375° for 3-5 minutes.

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