An easy make-ahead dish, these Bacon and Egg Breakfast Muffins are portable and hearty, perfect for family members of all ages. The mix of eggs and bacon with yellow potatoes and veggies makes this an “eat the rainbow” type of meal!
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:
- Prep. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with baking spray.
- 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.
- 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.
- 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).
- 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.
- Bake. Bake the egg cups until completely set, approximately 10-12 minutes.
- Remove. Let the eggs sit for a few minutes before removing from the pan. You will need to loosen them with a butter knife.
- 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)
Bacon and Egg Breakfast Muffins
- 1 medium gold potato – microwaved and chopped
- 1 Tablespoon olive oil
- 1/2 red bell pepper (or any color) – chopped
- 1/2 medium yellow onion – chopped
- 1 medium jalapeno – seeds and rind removed, diced
- 8 slices bacon – cooked and chopped
- 12 large eggs
- 1/4 cup half and half – or milk
- 1 cup sharp cheddar cheese – shredded
- salt and pepper – to taste
- Preheat oven to 350 dregrees. Prepare a 12-cup muffin tin with baking spray (or muffin liners).
- Microwave the potato until soft; set aside to cool. (You can also use leftover potatoes for this.) Cook bacon and crumble.
- Heat a large sauce pan over medium high heat. Add olive oil, peppers and onion to pan. Season with salt and pepper, and sauté until veggies are soft. Add chopped potatoes and bacon to pan. Stir for a couple of minutes.
- In a separate bowl, whip eggs and half and half together. Add to pan and stir into veggies for a couple of minutes. Then add cheese. Cook slightly, but not completely. The mixture should still be runny.
- Spoon mixture into muffin tin, and top each muffin with a little more cheese.
- Bake in 350 oven for approximately 10-12 minutes, or until eggs are completely set.
- Let muffins sit in pan for about 10 minutes before gently removing to cooling rack. You will need to loosen muffins up around the edge with a knife before removing.