Delicious Morning Bacon Egg Bites Recipe for Easy Meals

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I started making these bacon and egg muffins because I got tired of skipping breakfast and then pretending coffee was enough. Spoiler: it’s not. These save me during the week. I can grab one, heat it up, and actually feel like I ate something real.

They’re simple—eggs, bacon, cheese, a few things you probably already have. Sometimes I mix in spinach if it’s about to go bad. Sometimes I don’t. They still turn out fine.

This isn’t a fancy brunch recipe. It’s breakfast that works. That’s the whole point.

What You’ll Need

Let’s keep this simple. You don’t need anything fancy—just real ingredients you probably already have in your fridge. These bacon and egg muffins come together fast, and the best part is you can mix and match based on what you like (or what’s about to expire in your fridge).

Here’s what you’ll need to get started:

Ingredients

12 slices of bacon – Regular or thick-cut both work. Turkey bacon is fine too if that’s your thing.
10 large eggs – Room temperature helps them whisk more easily.
¼ cup milk – Adds a little creaminess. Use whole or 2%.
½ cup shredded cheddar cheese – Or swap with mozzarella, pepper jack, or whatever’s hanging around.
¼ cup chopped green onions – Adds a nice mild bite.
¼ cup diced jalapeños – Totally optional, but great if you like a little heat.
¼ cup diced roasted red peppers – These give a slight sweetness that balances the bacon.
1 teaspoon salt
1 teaspoon ground black pepper
Cooking spray – For greasing your muffin tin. Nothing sticks worse than baked egg.

Equipment

12-cup muffin tin – A nonstick one works best. If yours is older, give it a good spray or line with silicone cups.
Mixing bowl – You’ll need this to whisk the eggs and seasonings.
Whisk or fork – Just something to get those eggs blended well.
Microwave-safe plate – For pre-cooking the bacon a bit before it hits the oven.

Quick Ingredient Swaps

These egg bacon muffins are flexible, so don’t be afraid to experiment:

No milk? Use a splash of half-and-half or plain yogurt.
Want more protein? Add chopped cooked sausage or stir in cottage cheese.
Low carb? Leave out the peppers and go with just eggs, bacon, and cheese.
Vegetarian? Skip the bacon and load up on veggies like spinach, mushrooms, or zucchini.

These bites are all about using what works for you. Nothing fancy. Just a solid base and room to make it your own.

Detailed Cooking Instructions

Bacon and egg muffins with spinach baked in a muffin tin

These bacon and egg muffins are easy to prep and don’t require any special equipment. Once you’ve made them once, you’ll find they fit into your routine without fuss. Follow these steps for the best results:

1. Preheat the Oven

Set your oven to 375°F (190°C). This ensures even cooking and helps the eggs set without drying out.

2. Prepare the Muffin Tin

Spray a 12-cup muffin tin with nonstick cooking spray. Don’t skip this step—eggs stick easily and can be hard to remove once baked.

3. Par-Cook the Bacon

Place 12 slices of bacon on a paper towel-lined microwave-safe plate. Microwave on high for about 75 seconds. The bacon should be partially cooked but still flexible. This helps it crisp up in the oven without becoming too dry.
Once cooled slightly, line each muffin cup with a bacon slice, wrapping it around the sides to create a ring.

4. Mix the Eggs

In a medium bowl, whisk together:

10 large eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper

Whisk until the mixture is smooth and fully combined.

5. Fill the Muffin Cups

Pour the egg mixture evenly into each bacon-lined muffin cup. Fill each one about ¾ full to allow room for the eggs to rise while baking.

6. Add Toppings

Add your preferred mix-ins to different sections of the tray for variety:

Top four muffins with green onions
Add jalapeño peppers to another four
Use roasted red peppers for the final four

You can mix and match depending on what you like.

7. Bake

Place the muffin tin in the preheated oven and bake for 20 minutes, or until the eggs are just set but slightly moist on top. Don’t overbake—they’ll continue cooking after being removed from the oven.

8. Add Cheese and Finish Baking

Sprinkle ½ cup shredded cheddar cheese over the muffins. Return the tray to the oven and bake for another 5 minutes, or until the cheese is melted and the tops are fully set.

9. Cool and Remove

Let the muffins sit in the tin for about 5 minutes before removing. Run a butter knife around the edges if needed to help them release cleanly.

This simple method gives you muffins that are tender, flavorful, and ready to go—perfect for quick breakfasts all week long.

Tips & Tricks

Two styles of bacon egg bites, one baked with spinach in a muffin tin and one wrapped in bacon with peppers and cheese on a red plate

Getting the best results from your bacon and egg muffins doesn’t take much—but a few smart moves can make a real difference. These tips are based on trial, error, and trying to eat breakfast without burning the house down.

Cook the Bacon Just Enough

Microwaving or lightly pan-cooking the bacon before baking helps it hold its shape and cook evenly in the oven. It shouldn’t be crispy—just firm enough to stand on its own around the muffin cup.

Don’t Overfill the Tin

Aim to fill each muffin cup about three-quarters full. This gives the egg room to rise without spilling over the edge. Too much egg in the cup leads to cleanup you don’t want to deal with before coffee.

Customize in Small Batches

Want variety? Divide your tray into flavor sections. Add green onions to a few, roasted peppers to others, and maybe some chopped spinach to the rest. It’s an easy way to keep things interesting without extra work.

Cool Before Removing

Let the muffins cool in the pan for at least five minutes before taking them out. This helps them set and makes removal easier—especially if you didn’t use a silicone liner.

Freeze and Reheat with Care

To freeze, let the muffins cool completely first. Wrap them individually or store in a single layer before transferring to a freezer bag. Reheat in the microwave for 30–60 seconds for a quick, hot breakfast on busy days.

These small adjustments help your bacon egg bites come out just right—crispy where it counts, soft in the middle, and packed with flavor every time.

Looking for more easy, flavorful recipes to round out your breakfast or brunch lineup? Here are a few reader favorites that pair well with bacon and egg muffins or offer a satisfying alternative when you’re ready to try something new:

Greek Yogurt Protein Muffins – Easy & Healthy Recipe
Light, high-protein, and naturally sweetened—perfect for a balanced grab-and-go breakfast.
Keto Spiced Muffins – Incredibly Moist, Fluffy, and Full of Flavor
Low-carb muffins with cozy spices and a tender texture. Great for keto-friendly mornings.
Creamy Jalapeño Chicken Wrapped in Bacon
Savory, spicy, and wrapped in crispy bacon—this one’s ideal for lunch or a protein-packed dinner.
Irresistible Cheesy Roasted Cauliflower Bake
An easy, cheesy side dish that works well with everything from eggs to grilled meats.
Smoked Salmon and Avocado Eggs Royale – A Brunch Favorite
A fancier breakfast option that still comes together quickly. Rich, creamy, and full of flavor.

Feel free to bookmark a few—you never know when breakfast will need an upgrade.

Frequently Asked Questions

Here are answers to some common questions that come up when making bacon and egg muffins. Whether you’re prepping ahead or trying them for the first time, these tips can help you get the most out of the recipe.

Can I freeze bacon and egg muffins?

Yes. Let them cool completely, then freeze in a single layer. Once frozen, transfer to a sealed bag or container. They keep well for up to 2 months. To reheat, microwave straight from frozen for 60–90 seconds.

How do I keep the muffins from sticking to the pan?

Use a nonstick muffin tin and coat it well with cooking spray. If your tin is older or prone to sticking, silicone muffin liners are a great backup. Let the muffins cool a few minutes before removing to help them release cleanly.

Can I use egg whites instead of whole eggs?

Yes. You can replace some or all of the whole eggs with egg whites. This works well if you’re looking for a lighter or lower-fat option. The texture will be slightly different, but still firm and fluffy.

What’s the best cheese to use?

Cheddar is classic, but you can try mozzarella, pepper jack, or crumbled feta depending on the flavor you’re after. Just make sure it’s something that melts well.

Are these good for meal prep?

Absolutely. These bacon egg breakfast bites hold up well in the fridge for up to 4 days. They reheat quickly and make a solid grab-and-go meal.

Can I add vegetables?

Yes. Try chopped spinach, bell peppers, mushrooms, or even shredded zucchini. Just avoid adding too much moisture—pat vegetables dry if needed to keep the texture from getting soggy.

These muffins are meant to be flexible, so feel free to adjust based on what you have. Keep it simple, and they’ll work every time.