These cheesy bacon egg muffins are oven-baked breakfast cups filled with crispy bacon, broccoli, roasted red peppers, green onion, cheddar cheese, and cream. They bake in a standard muffin pan at 375°F for 18 to 20 minutes, making them an easy make-ahead breakfast for busy mornings, brunch, or after-school snacks.
Unlike creamy Copycat Starbucks Sous Vide Egg Bites, these muffins are not blended, pressure-steamed, or cooked sous vide. They have a firmer, frittata-like texture with visible pieces of bacon and vegetables in every bite.
You can bake the mixture in individual muffin cups for grab-and-go portions or pour it into an 8-by-8-inch baking dish and serve it as a breakfast frittata. Either way, the recipe is flexible, freezer-friendly, and practical enough for weekday meal prep.
From preparation to serving, the egg muffins take about 35 minutes, including a short cooling period. They are the kind of breakfast that makes it look like you have your morning completely under control—even when you are eating one in the car while someone in the back seat narrates the entire trip.
Readers also make: For another easy make-ahead breakfast, prepare this overnight oats recipe. When the morning calls for something warm and sweet, try my best banana bread recipe.
Why You Will Love These Cheesy Bacon Egg Muffins
- They are made in the oven. You do not need an Instant Pot, sous vide machine, silicone egg bite mold, or special equipment.
- They are packed with breakfast favorites. Bacon, cheese, broccoli, roasted red peppers, and green onion add flavor and texture to every muffin.
- They are meal-prep friendly. Bake a batch ahead of time and refrigerate or freeze individual portions.
- They are easy to customize. Change the cheese, vegetables, or meat without changing the basic method.
- They can become a frittata. The same mixture can be baked in an 8-by-8-inch dish and sliced into squares.
Ingredients for Cheesy Bacon Egg Muffins
- 6 large eggs
- 6 strips bacon
- 3 ounces broccoli, finely chopped
- 1 green onion, thinly sliced, with some green tops reserved for garnish
- 2 ounces roasted red peppers, drained and diced
- 4 ounces heavy whipping cream
- 2 ounces shredded cheese, divided, plus a little extra for topping if desired
- Salt, to taste
- Black pepper, to taste
- Cooking spray, for the pan
- 1 ounce sour cream, optional, for serving
How to Make Cheesy Bacon Egg Muffins
1. Prepare the Oven and Pan
Preheat the oven to 375°F. Lightly coat a standard muffin pan with cooking spray.
For the frittata version, coat an 8-by-8-inch baking dish instead.
2. Cook the Bacon
Cook the 6 bacon strips until crisp. Transfer the bacon to a paper towel-lined plate, allow it to cool slightly, and chop it into small pieces.
Baking the bacon in the oven is a convenient option when you want to reduce stovetop splatter.
3. Prepare the Vegetables
Finely chop 3 ounces of broccoli, thinly slice 1 green onion, and dice 2 ounces of drained roasted red peppers. Reserve some of the green onion tops for garnish.
Keep the pieces small so they distribute evenly and the muffins hold together when removed from the pan.
4. Mix the Egg Base
Crack 6 large eggs into a mixing bowl. Add 4 ounces of heavy whipping cream, salt, black pepper, and half of the shredded cheese.
Whisk until the eggs and cream are completely combined and the mixture looks uniform.
5. Fill the Muffin Cups
Pour the egg mixture into the prepared muffin cups, filling each cup approximately three-quarters full.
Evenly distribute the chopped bacon, broccoli, roasted red peppers, and sliced green onion among the cups. Gently press larger pieces into the egg mixture so they do not sit entirely on the surface.
6. Add the Cheese
Sprinkle the remaining shredded cheese over the tops. Add a small additional sprinkle of cheese if desired.
7. Bake Until Set
Bake the egg muffins at 375°F for 18 to 20 minutes, or until the centers are set and the tops are lightly golden. The centers should no longer look wet or jiggle like uncooked egg.
For the 8-by-8-inch frittata version, bake for 20 to 22 minutes, or until the center is fully set.
8. Cool and Serve
Allow the egg muffins to cool in the pan for 5 minutes. Run a thin silicone spatula or butter knife around the edges, then carefully lift the muffins from the pan.
Serve warm with an optional spoonful of sour cream and the reserved green onion tops.
How to Keep Egg Muffins from Sticking
Egg mixtures tend to cling to metal pans, especially around the edges where cheese has melted. Coat every muffin cup thoroughly with cooking spray before adding the egg mixture.
A silicone muffin pan can make removal easier. When using a metal pan, let the muffins rest for the full 5 minutes before loosening the edges. Trying to remove them immediately can cause the bottoms or sides to tear.
Expert Tips for Better Bacon Egg Muffins
- Chop the fillings finely. Small pieces distribute more evenly and help the muffins hold together.
- Drain the roasted peppers. Excess liquid can make the egg muffins watery.
- Cook the bacon first. Raw bacon will not become properly crisp during the short egg-muffin baking time.
- Do not fill the cups to the top. The egg mixture expands as it bakes and may spill over an overfilled cup.
- Do not overbake. Remove the muffins when the centers are just set to prevent a dry or rubbery texture.
- Let them rest. Five minutes of cooling helps the eggs firm up and release more cleanly.
- Use room-temperature ingredients when convenient. Eggs and cream that are not refrigerator-cold combine more easily, but the recipe will still work with cold ingredients.
Egg Muffin Variations
Vegetarian Egg Muffins
Leave out the bacon and replace it with sautéed mushrooms, cooked spinach, zucchini, or additional broccoli. Cook or drain watery vegetables before adding them.
Spicy Bacon Egg Muffins
Add finely chopped jalapeño, pepper Jack cheese, crushed red pepper, or a small amount of hot sauce to the egg mixture.
Different Cheese Options
Replace the original shredded cheese with Swiss, mozzarella, smoked Gouda, feta, Monterey Jack, or a combination of cheeses.
Breakfast Sausage Egg Muffins
Replace the bacon with cooked, crumbled breakfast sausage. Drain away excess grease before dividing the sausage among the muffin cups.
Ham and Cheese Egg Muffins
Use finely diced cooked ham in place of the bacon and pair it with cheddar, Swiss, or Monterey Jack cheese.
Frittata Version
Pour the prepared mixture into a greased 8-by-8-inch baking dish and bake at 375°F for 20 to 22 minutes. Allow it to rest for 5 minutes before slicing it into squares.
Quiche-Inspired Variation
This egg mixture can inspire a crusted quiche, but the muffin baking time should not be used for a full pie. For a tested crusted version with complete baking instructions, make my green chile quiche.
What to Serve with Bacon Egg Muffins
Serve the muffins with fruit, toast, an English muffin, yogurt, or a simple green salad for brunch.
For an easy savory-and-sweet breakfast, pair them with a cold mango honey smoothie. The fruity smoothie balances the salty bacon and rich cheese without adding more morning work.
How to Store Cheesy Bacon Egg Muffins
Let the muffins cool completely before placing them in an airtight container. Refrigerate them for up to 4 days.
Separate stacked layers with parchment paper to prevent the muffins from sticking together.
How to Freeze Egg Muffins
Arrange the cooled muffins in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer the frozen muffins to a freezer-safe bag or container and remove as much air as possible.
Label the container and freeze the muffins for up to 2 months. Freezing them individually first makes it easy to remove one or two portions at a time.
How to Reheat Egg Muffins
From the Refrigerator
Place one or two egg muffins on a microwave-safe plate and heat for approximately 30 to 45 seconds, or until warmed through.
From the Freezer
Microwave a frozen muffin in short intervals until hot in the center. Begin with 60 seconds, check the center, and continue in 15-second increments as needed.
Wrapping the muffin loosely in a damp paper towel can help prevent it from drying out.
In the Oven
Place the muffins in a covered baking dish and reheat at 325°F until warmed through. Covering the dish helps keep the eggs from becoming dry.
Frequently Asked Questions
Are these the same as Starbucks sous vide egg bites?
No. These are oven-baked egg muffins with a firmer, frittata-like texture and visible pieces of bacon and vegetables. For a creamy, blended version made in silicone molds, use my Copycat Starbucks Sous Vide Egg Bites recipe.
Can I make bacon egg muffins ahead of time?
Yes. Bake the muffins, cool them completely, and refrigerate them in an airtight container for up to 4 days. Reheat individual portions as needed.
Can bacon egg muffins be frozen?
Yes. Freeze the cooled muffins individually before transferring them to a freezer-safe container. They can be frozen for up to 2 months.
Why did my egg muffins deflate?
Eggs expand as hot air and steam build during baking, then settle as they cool. A small amount of deflating is normal and does not mean the muffins were prepared incorrectly.
Why are my egg muffins watery?
Watery egg muffins usually contain excess moisture from vegetables. Drain the roasted red peppers well and cook or squeeze moisture from spinach, mushrooms, zucchini, and other watery additions.
Can I replace the heavy cream with milk?
Yes. Use the same amount of milk, but expect the muffins to be slightly less rich and creamy. Whole milk will provide a closer texture than skim milk.
How do I know when egg muffins are done?
The centers should look set rather than wet, and the tops should be lightly golden. A knife inserted near the center should come out without uncooked egg mixture.
Can I bake the recipe as one large frittata?
Yes. Pour the mixture into a greased 8-by-8-inch baking dish and bake at 375°F for 20 to 22 minutes, or until the center is set. Rest for 5 minutes before slicing.
A Breakfast Recipe from The How-To Cookbook for Teens
This recipe appears in Julee Morrison’s The How-To Cookbook for Teens. The cookbook teaches beginning cooks practical kitchen skills through approachable recipes they can prepare for themselves and their families.
Related Breakfast Recipes
For another oven-baked breakfast filled with savory ingredients, try this puffy frittata with ham and peppers. When you want the creamy coffeehouse-style version instead, make these Copycat Starbucks Sous Vide Egg Bites.
Make Mornings Easier with Bacon Egg Muffins
These cheesy bacon egg muffins offer the convenience of a grab-and-go breakfast without pretending to be something they are not. They are hearty oven-baked breakfast cups filled with bacon, vegetables, cream, and cheese—and they are delicious on their own terms.
Bake them as individual muffins for meal prep or turn the mixture into an easy frittata for brunch. Either way, breakfast just got a little more manageable and a whole lot more bacon.
★ ★ ★ ★ ★
Cheesy Bacon Egg Muffins with Broccoli and Roasted Red Peppers
These cheesy bacon egg muffins are oven-baked breakfast cups filled with crispy bacon, broccoli, roasted red peppers, green onion, cream, and shredded cheese. They bake in about 20 minutes and can be refrigerated or frozen for an easy make-ahead breakfast.
Ingredients
- Cooking spray, for greasing the pan
- 6 large eggs
- 6 strips bacon
- 3 ounces broccoli, finely chopped
- 1 green onion, thinly sliced, with some green tops reserved for garnish
- 2 ounces roasted red peppers, drained and diced
- 4 ounces heavy whipping cream
- 2 ounces shredded cheddar cheese, divided, plus more for topping if desired
- Salt, to taste
- Black pepper, to taste
- 1 ounce sour cream, optional, for serving
Instructions
1. Preheat the oven to 375°F. Lightly coat a standard 12-cup muffin pan with cooking spray.
2. Cook the bacon until crisp. Transfer it to a paper towel-lined plate, let it cool slightly, and chop it into small pieces.
3. Finely chop the broccoli, thinly slice the green onion, and dice the drained roasted red peppers. Reserve some of the green onion tops for garnish.
4. Crack the eggs into a large mixing bowl. Add the heavy whipping cream, salt, black pepper, and half of the shredded cheese.
5. Whisk until the eggs and cream are completely combined and the mixture is smooth and uniform.
6. Divide the egg mixture evenly among the prepared muffin cups, filling each approximately three-quarters full.
7. Evenly distribute the chopped bacon, broccoli, roasted red peppers, and sliced green onion among the muffin cups. Gently press larger pieces into the egg mixture.
8. Sprinkle the remaining shredded cheese over the tops. Add a little extra cheese if desired.
9. Bake for 18 to 20 minutes, or until the centers are set, the tops are lightly golden, and no wet egg mixture remains in the middle.
10. Let the egg muffins cool in the pan for 5 minutes.
11. Run a thin silicone spatula or butter knife around the edges and carefully lift the muffins from the pan.
12. Serve warm with optional sour cream and the reserved green onion tops.
Notes
Equipment
• Standard 12-cup muffin pan
• Large mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Measuring cups or kitchen scale
• Skillet or baking sheet for cooking the bacon
• Silicone spatula or butter knife
• Cooking spray
Expert Tips
Finely chop the bacon and vegetables so the fillings distribute evenly and the muffins hold together when removed from the pan.
Drain the roasted red peppers thoroughly. Excess liquid can make the egg muffins watery.
Cook the bacon before adding it to the muffins. The short baking time is not long enough to cook raw bacon properly.
Coat every muffin cup thoroughly with cooking spray, including the sides and bottom.
Fill each muffin cup only about three-quarters full because the eggs expand as they bake.
Remove the muffins when the centers are just set. Overbaking can make the eggs dry or rubbery.
Allow the muffins to rest in the pan for 5 minutes before removing them. This helps the eggs firm up and release more cleanly.
Troubleshooting
If the egg muffins stick, the pan may not have been greased thoroughly or the muffins may not have rested long enough. Loosen the edges gently with a silicone spatula before lifting them out.
If the muffins are watery, drain the roasted peppers well and cook or remove excess moisture from any vegetables used in variations.
If the muffins are rubbery, they were likely baked too long. Remove them as soon as the centers are set and no longer look wet.
If the muffins deflate after baking, do not worry. Eggs naturally puff in the oven and settle slightly as they cool.
If the fillings sink or collect unevenly, chop them more finely and divide them carefully among the cups.
Variations
For vegetarian egg muffins, omit the bacon and add cooked spinach, sautéed mushrooms, zucchini, or additional broccoli.
For spicy egg muffins, add finely chopped jalapeño, pepper Jack cheese, crushed red pepper, or a small amount of hot sauce.
For sausage egg muffins, replace the bacon with cooked and well-drained breakfast sausage.
For ham and cheese egg muffins, replace the bacon with finely diced cooked ham and use cheddar, Swiss, or Monterey Jack cheese.
Cheddar can be replaced with Swiss, mozzarella, Monterey Jack, smoked Gouda, feta, or a combination of cheeses.
To make a frittata, pour the mixture into a greased 8-by-8-inch baking dish and bake at 375°F for 20 to 22 minutes, or until the center is set. Rest for 5 minutes before slicing.
Serving Suggestions
Serve the egg muffins with fresh fruit, toast, an English muffin, yogurt, or breakfast potatoes.
For a savory-and-sweet breakfast, serve them with a mango honey smoothie.
Add a simple green salad when serving the muffins for brunch or lunch.
Top each warm muffin with a small spoonful of sour cream and reserved green onion tops.
Storage
Allow the egg muffins to cool completely before storing them.
Place the cooled muffins in an airtight container and refrigerate them for up to 4 days.
Separate stacked layers with parchment paper to keep the muffins from sticking together.
Freezing
Arrange the cooled egg muffins in a single layer on a parchment-lined baking sheet.
Freeze until firm, then transfer the muffins to a freezer-safe bag or airtight container.
Remove as much air as possible, label the container with the date, and freeze for up to 2 months.
Freezing the muffins individually first makes it easy to remove only the portions you need.
Reheating
To reheat a refrigerated egg muffin, place it on a microwave-safe plate and heat for 30 to 45 seconds, or until warmed through.
To reheat from frozen, microwave for 60 seconds, check the center, and continue heating in 15-second intervals as needed.
Wrap the muffin loosely in a damp paper towel before microwaving to help prevent it from drying out.
To reheat in the oven, place the muffins in a covered baking dish and warm them at 325°F until heated through.
Make Ahead
Bake the egg muffins in advance, cool them completely, and store them in individual portions for quick breakfasts during the week.
The bacon and vegetables can be cooked, chopped, and refrigerated separately one day before assembling the muffins.
For the best texture and food safety, do not leave the uncooked egg and cream mixture sitting at room temperature.
More Recipes to Try
For a creamy, pressure-steamed breakfast, make these Copycat Starbucks Sous Vide Egg Bites.
Prepare this overnight oats recipe for another easy make-ahead breakfast.
Serve a slice of my best banana bread recipe alongside the egg muffins when you want something sweet.
Try this puffy frittata with ham and peppers for another savory oven-baked breakfast.
Turn a slow morning into brunch with this green chile quiche recipe.
Nutrition Disclaimer
Nutrition information is an estimate and will vary according to the bacon, cheese, cream, cooking spray, serving size, and optional toppings used. Check individual ingredient labels when following a specific dietary plan or managing food allergies.
Next Recipe to Try
Turn your next slow morning into brunch with this savory green chile quiche recipe.
This recipe was originally published March 11, 2017, and updated with clearer instructions, improved storage guidance, and a more accurate oven-baked egg muffin focus.