Bacon and Egg Breakfast Muffins

I love keeping portable meals on hand when schedules get busy, and we want to take something on the go. These breakfast egg cups are ideal for this, and you’re going to want to keep a stock of them in your refrigerator or even freezer.

They are ALL the things:

• Make-ahead – Take one (or two) with you on your way out the door!
• Hearty – Lots of protein in these babies, and they will fill you up.
• Delicious – If you like bacon and egg omelettes, well then you’ll love these.

Ingredients needed for Bacon and Egg Breakfast Muffins:

There are lots of ways to adapt this recipe, but the important thing is the ratio. You want the egg muffins to hold together!

• Potato – Just one medium gold potato, microwaved and chopped. You could, of course, use any kind of potato instead.
• Olive Oil – For sautéing the veggies.
• Bell Pepper – Use any color you have on hand.
• Onion – I almost always use yellow onion in my cooking.
• Jalapeño – You could omit the jalapeño, of course, but using it adds flavor. I removed all seeds and the rind.
• Bacon – The flavor bomb of these egg cups, but you could also use sausage.
• Eggs – One egg per muffin.
• Half and Half – Use whatever milk product you’d like here.
• Cheese – Sharp Cheddar is what I used, but again, you can substitute any kind of cheese you like.
• Seasoning – Kosher salt and freshly ground black pepper, always.

How to make Bacon and Egg Breakfast Muffins:

1. Prep. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.
2. Cook potato and bacon. In a microwave, cook potato until fork tender. Chop when cooled slightly. Cook bacon in the oven or microwave, until done. Then chop.
3. Sauté veggies. In a cast iron skillet (or other pan), cook onion and peppers in a little olive oil, until softened (about 4 minutes). Add salt and pepper, and then add the cooked potatoes and bacon to pan. Cook for a couple more minutes.
4. Whip eggs. In a medium bowl, whisk the eggs and half and half until well combined. Add to the pan, along with the cheese and additional salt and pepper, and stir for a couple of minutes. You are cooking the eggs just slightly. They should still be runny (as pictured above).
5. Spoon eggs into the muffin tin. Carefully spoon the egg mixture into the prepared muffin tin, filling them to the top. You can add a little extra cheese to the top, if desired.
6. Bake. Bake the egg cups until completely set, approximately 10-12 minutes.
7. Remove. Let the eggs sit for a few minutes before removing from the pan. You will need to loosen them with a butter knife.
8. EAT or store for later.

Storing and/or freezing:

• You can store these in the refrigerator for several days, in an airtight container.
• These egg muffins can also be frozen, in a freezer bag, for up to three months.

Other delicious egg dishes for you to enjoy:

• Overnight Omelette Breakfast Casserole – Another great make-ahead egg dish, perfect for family gatherings and holidays.
• Ham and Egg Quiche – This semi-homemade recipe is rich and creamy, and great left-over too!
• Migas (Mexican Breakfast Skillet) – My kind of breakfast, full of spicy and crunchy flavors!

Kitchen Tools used for this recipe: (Affiliate Links)

• Cast Iron Skillet – Everyone needs a cast iron skillet in their kitchen, and this one is a 12.5 inch skillet.
• USA Muffin Pan – Use these for this recipe as well as all the muffins and cupcakes.
• Muffin Liners – These go hand-in-hand with the puffin pan.

Make these on-the-go snacks next: Trail Mix Granola Bars

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue