Sheet Pan Bacon and Egg Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy egg muffins packed with smoky bacon and sharp cheddar, baked to golden perfection in a single sheet pan. This american-inspired breakfast (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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 20 min Serves 12 American cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners.
  2. Step 2: Whisk 8 large eggs with 1/4 tsp salt and 1/8 tsp black pepper in a medium bowl until smooth.
  3. Step 3: Cook 4 slices diced bacon in a skillet over medium heat for 5 minutes until crisp; drain on paper towels.
  4. Step 4: Stir 1/2 cup shredded cheddar cheese and 4 tablespoons cooked bacon into the egg mixture.
  5. Step 5: Pour egg mixture evenly into prepared muffin cups, filling each 3/4 full.
  6. Step 6: Bake for 18-20 minutes until edges are golden and centers are set.
  7. Step 7: Cool for 5 minutes before removing from pan.

Frequently asked questions

How long does Sheet Pan Bacon and 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 Sheet Pan Bacon and 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 Sheet Pan Bacon and 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 Sheet Pan Bacon and Egg Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sheet Pan Bacon and Egg Muffins keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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