Baked Bacon and Cheddar Egg Muffins
Savory egg muffins packed with smoky bacon and sharp cheddar, baked to golden perfection for a protein-packed protein-rich breakfast. This american-inspired breakfast (low-carb, high-protein) ready in about 35 minutes combines bacon, eggs, heavy cream 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 150 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.
Ingredients
- 8 oz bacon
- 3 large eggs
- 1/4 cup heavy cream
- 1/2 cup sharp cheddar cheese
- 1/4 cup fresh chives
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a 6-cup muffin tin with paper liners.
- Step 2: Cook 8 oz diced bacon in a skillet over medium heat until crisp, about 5-7 minutes; drain on paper towels and crumble.
- Step 3: Whisk 3 large eggs, 1/4 cup heavy cream, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until smooth.
- Step 4: Stir 1/2 cup shredded cheddar and 1/4 cup chopped chives into the egg mixture, then fold in 1/2 cup crumbled bacon.
- Step 5: Divide the mixture evenly among muffin cups, filling each 3/4 full.
- Step 6: Bake for 18-22 minutes until centers are set and tops are golden brown.
- Step 7: Cool in pan for 5 minutes before transferring to a wire rack.
Frequently asked questions
How long does Baked Bacon and Cheddar Egg Muffins take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Baked Bacon and Cheddar Egg Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Baked Bacon and Cheddar Egg Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Bacon and Cheddar Egg Muffins for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Bacon and Cheddar Egg Muffins low-carb?
Yes — this recipe is tagged low-carb, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
