Maple-Bacon Egg Muffins with Chive Cream
Fluffy egg muffins packed with smoky bacon and sweet maple, topped with a creamy chive finish for portable breakfasts. This American-inspired recipe, ready in about 35 minutes, combines eggs, bacon, maple syrup 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.
Ingredients
- 8 large eggs
- 6 slices bacon
- 2 tbsp maple syrup
- 1/4 cup heavy cream
- 2 tbsp chives
- 1/4 tsp salt
- 1/4 tsp black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Instructions
- Step 1: Preheat oven to 375°F. Cook 6 bacon slices until crisp, then crumble and set aside. Whisk 8 large eggs, 2 tbsp maple syrup, 1/4 cup heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl until smooth.
- Step 2: Line a standard muffin tin with paper liners. Divide the egg mixture evenly among 6 cups, filling each 3/4 full.
- Step 3: Top each muffin with 1/2 tbsp crumbled bacon and 1/2 tbsp chopped chives. Bake for 20 minutes until puffed and golden around the edges.
- Step 4: Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm with additional chives for garnish.
