Baked Bacon and Cheddar Egg Muffins

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Savory egg muffins packed with smoky bacon and sharp cheddar, baked to golden perfection for a protein-packed protein-rich breakfast. This American-inspired recipe (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

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and line a 6-cup muffin tin with paper liners.
2. 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.
3. 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.
4. 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.
5. Step 5: Divide the mixture evenly among muffin cups, filling each 3/4 full.
6. Step 6: Bake for 18-22 minutes until centers are set and tops are golden brown.
7. Step 7: Cool in pan for 5 minutes before transferring to a wire rack.