Sheet Pan Bacon and Egg Muffins
Fluffy egg muffins packed with smoky bacon and sharp cheddar, baked to golden perfection in a single sheet pan. This American-inspired recipe (keto), ready in about 35 minutes, combines large eggs, bacon, 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 120 calories and feeds 12, 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
- 4 slices, diced bacon
- 1/2 cup, shredded cheddar cheese
- 1/4 cup, chopped chives
- 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners.
- Step 2: Whisk 8 large eggs with 1/4 tsp salt and 1/8 tsp black pepper in a medium bowl until smooth.
- Step 3: Cook 4 slices diced bacon in a skillet over medium heat for 5 minutes until crisp; drain on paper towels.
- Step 4: Stir 1/2 cup shredded cheddar cheese and 4 tablespoons cooked bacon into the egg mixture.
- Step 5: Pour egg mixture evenly into prepared muffin cups, filling each 3/4 full.
- Step 6: Bake for 18-20 minutes until edges are golden and centers are set.
- Step 7: Cool for 5 minutes before removing from pan.
