Cheesy Breakfast Bacon Muffins (Starbucks‑Style Egg Bites You Can Make at Home!)
Meet the muffin that’s about to bacon your morning a whole lot better.
If you love those creamy, protein‑packed Starbucks egg bites, you’re about to meet their homemade rival — and honestly, these might just win your heart (and your breakfast rotation). These Cheesy Breakfast Bacon Muffins are fluffy, savory, and ridiculously easy. They’re the kind of breakfast that makes you feel like you’ve got your life together… even if you’re eating them in the car with a toddler narrating your every move.
Bake them as muffins, slice them as a frittata, or pour them into a crust for a quiche — this recipe is as flexible as your morning needs. They’re meal‑prep friendly, freezer‑friendly, and picky‑eater approved. Basically, they’re the breakfast MVP.
Why You’ll Love These Cheesy Breakfast Bacon Muffins
These little beauties check all the boxes:
- Quick and easy breakfast ready in under 30 minutes
- A delicious copycat of Starbucks sous vide egg bites
- Versatile: muffins, frittata, or quiche
- Great for meal prep and freezer‑friendly
- Packed with protein and endlessly customizable
If you love easy breakfasts like my overnight oats recipe or crave‑worthy morning treats like my best banana bread recipe, these muffins will fit right into your breakfast lineup.
Ingredients
- 6 eggs
- 6 bacon strips
- 3 ounces broccoli, chopped
- 1 green onion, sliced (reserve tops for garnish)
- 2 oz roasted red peppers, diced
- 4 ounces heavy whipping cream
- 2 oz shredded cheese (plus extra for topping)
- Salt, to taste
- Pepper, to taste
- Cooking spray
- 1 oz sour cream (optional, for topping)
Directions: How to Make Cheesy Breakfast Bacon Muffins
- Preheat oven to 375°F. Lightly coat a muffin tin or 8×8 baking dish with cooking spray.
- Cook bacon until crispy. For less mess, try baking it in the oven. Chop into small pieces.
- Prep the vegetables: – Cut broccoli into small, bite‑sized pieces – Slice green onions – Dice roasted red peppers
- In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and half of the shredded cheese until smooth.
- Pour the egg mixture into muffin cups, filling each about ¾ full.
- Evenly distribute broccoli, bacon, peppers, and onion into each cup.
- Sprinkle remaining cheese on top.
- Bake for 18–20 minutes (or 20–22 minutes for an 8×8 pan) until set and lightly golden.
- Let cool for 5 minutes before removing from the pan.
- Optional: Top with sour cream and green onions for extra flavor.
Expert Tips for Perfect Egg Muffins
- Use room‑temperature eggs for a smoother, fluffier texture
- Don’t overfill — these rise as they bake
- Let them cool slightly to prevent sticking
- Silicone muffin pans = effortless release
- Chop ingredients small for even distribution
- Want extra creaminess? Add a tablespoon of sour cream to the egg mixture
Variations & Creative Ideas
Vegetarian: Skip the bacon and add mushrooms, spinach, or zucchini
Spicy Kick: Add jalapeños, pepper jack cheese, or a dash of hot sauce
Quiche Style: Pour into a pie crust for a richer, brunch‑worthy dish
Frittata Version: Bake in an 8×8 pan and slice into squares
Cheese Swap: Try feta, Swiss, mozzarella, or smoked gouda
If you love customizable recipes, you’ll also enjoy my green chile quiche for another savory breakfast win.
Serving Suggestions
Serve these muffins with a refreshing side like my mango honey smoothie for a balanced breakfast.
They also pair beautifully with:
- Fresh fruit
- Toast or English muffins
- Yogurt parfaits
- A simple green salad for brunch
FAQs
Can I make these ahead of time? Yes! Store in the refrigerator for up to 4 days.
Can I freeze egg muffins? Absolutely. Freeze individually and reheat in the microwave for 30–45 seconds.
Why do my muffins deflate after baking? Totally normal — eggs puff up in the oven and settle as they cool.
Can I use milk instead of cream? Yes, but the texture will be slightly less rich and custardy.
Final Thoughts
These Cheesy Breakfast Bacon Muffins are the ultimate make‑ahead breakfast — simple, satisfying, and endlessly adaptable. Whether you’re recreating your favorite coffee shop egg bites or feeding a hungry family, this recipe delivers flavor, convenience, and versatility in every bite.
They’re the kind of breakfast that makes mornings feel doable… even the Monday ones.
If you try them, let me know which variation becomes your favorite!
Cheesy Breakfast Bacon Muffins Recipe
This Cheesy Breakfast Bacon Muffins recipe is versatile. We call them muffins, but you can make this recipe in an 8″x8″ pan, and it’s a cheesy breakfast bacon frittata, add a crust to the pan before the egg mixture, and you have a cheesy breakfast bacon quiche!
Ingredients
- 6 eggs
- 6 strips of cooked bacon
- 3 ounces of broccoli, cut into bite sized pieces
- 1 green onion, thinly sliced (keep the green part for garnish)
- 2 ounces roasted red peppers, diced
- 4 ounces heavy whipping cream
- 2 ounces cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ounce sour cream, optional
- Cooking spray
Instructions
Prepare the batter: Preheat the oven to 375-degrees Combine the eggs with the heavy cream, add salt, pepperand one ounce of the cheese. Spray your muffin tins with the non-stick spray.Fill muffin tins ¾ full with the egg mixture. Top with vegetables, bacon, and remaining cheese.
Bake: Place muffin tin in oven andbake until muffins have a slight rise and are golden brown on top (18-20minutes) Remove from oven using oven mitts and let cool for five minutes.
Notes
Bonus: Instead of making muffins, turn this mixture into a frittata. Spray an 8-inch x 8-inch pan with non-stick cooking spray, follow the recipe and bake at 375 degrees for 20-22 minutes.
ProTip: Muffins rise when cooking, then fall back down slightly as they cool. Its normal.
Another idea: Bake your bacon in the oven.
Cheesy Breakfast Bacon Muffins Recipe
This recipe appears in Julee Morrison’s The How To Cookbook for Teens
This recipe was originally published March 11, 2017, and updated April 13, 2026, with improved instructions, updates, and new photos.