Bacon Egg Muffins

Course Breakfast, Main Course

Cuisine American, Southern

Keyword bacon-egg-muffins, best-bacon-egg-muffins-recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 272kcal

Preheat oven to 425°F. Line a sheet pan with heavy duty aluminum foil. Arrange slices of bacon on the pan. Bake for 20-22 minutes or until crispy. Remove to paper towels to drain grease, then chop.
Lower oven temperature to 350°F. Butter the wells of a standard 12-cup muffin pan with softened butter. (Or spray liberally with nonstick cooking spray.) Set aside.
In a large bowl whisk together eggs, heavy cream, seasoned salt, black pepper, granulated garlic and onion powder.
To the bowl add 1 cup shredded cheese, chopped bacon and green onions. Reserve some bacon and green onions for garnishing. Stir to evenly distribute.
Use a 1/4 cup measuring cup to pour and evenly divide the egg mixture between the muffin cups. Sprinkle the tops with the remaining cheddar cheese.
Place the pan into the oven and bake for 15-18 minutes or until puffy and set.
Remove from the oven and let stand for 3 minutes. The egg muffins puff up while baking and deflate and settle after removing from the oven.
Serve immediately garnished with reserved bacon and green onions.

Cheese: You can make these bacon egg cups using medium cheddar cheese, feta cheese, colby jack cheese, mozzarella cheese, swiss cheese or pepper jack cheese for spice.

Protein: You can replace the bacon with finely diced ham, cooked and crumbled breakfast sausage or chopped canadian bacon.

Heavy Cream: You can use half and half or Greek yogurt in place of heavy cream for added protein.

Peppers: You could add sautéed green and red bell peppers or diced jalapeños to these egg muffin cups.

Vegetarian Option: You could also add chopped spinach and mushrooms and omit the protein. Experiment and add any veggies that you enjoy!