Bacon and Cheese Egg Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Portable, protein-packed muffins with crispy bacon, melted cheese, and a hint of paprika. This American-inspired recipe, ready in about 30 minutes, combines Bacon, Eggs, Cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with parchment cups or grease lightly. Cook 4 bacon slices until crispy, then crumble and set aside.
  2. Step 2: In a bowl, whisk together 6 large eggs, 2 tbsp milk, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp paprika.
  3. Step 3: Divide egg mixture evenly among 6 muffin cups (about 1/4 cup each). Sprinkle 1/4 cup crumbled bacon and 1/4 cup shredded cheddar cheese evenly over each muffin.
  4. Step 4: Bake for 18-20 minutes until set and golden around edges. Let cool in pan for 5 minutes before removing.

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