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! They are essentially copycat Starbucks soude vide egg bites, but with lots of options!
My family is divided. Half of the family likes the fluffy muffins; the other half prefers the frittata. They are strange because they’re exactly the same mixture, just different “molds.” This recipe will have photos of both.
Cheesy Breakfast Bacon Muffins Recipe
We love it served with Mango Honey Smoothies!
Cheesy Breakfast Bacon Muffins Recipe Ingredients:
- 6 eggs
- 6 bacon strips
- 3 ounces broccoli
- 1 green onion
- 2 oz roasted red peppers
- 4 ounces heavy whipping cream
- 2 oz cheddar cheese, shredded
- cooking spray
- 1 oz sour cream (optional)
How to Make Copycat Starbucks Cheesy Breakfast Bacon Muffins:
Cook the bacon. I save time and mess by cooking bacon in the oven.
While the bacon cooks, prepare your ingredients.
Cut the broccoli florets into 1/2-inch pieces.
Thinly slice green onion. I used the white part for the recipe and the green part as decoration.
Dice roasted red pepper.
Combine eggs with heavy cream, 1/2-tsp salt, 1/4-tsp pepper, and one-ounce cheese (you’ll use the rest of the cheese to top the muffins).
Spray your muffin tins (or 8×8 baking dish) with cooking spray.
Pre-Heat Oven to 375 degrees.
Fill muffin compartments 3/4 full with your egg mixture.
Top with broccoli, red pepper, green onion, bacon, and remaining cheese. If you have
If you have a leftover mixture, make a bonus muffin!
Here’s my muffin tin with various stages of the topping process.
Place muffin tin in the oven and bake until muffins have slightly risen and are golden brown on top (18-20 minutes).
If you are making the 8×8 pan, you’ll bake for 20-22 minutes.
Remove from oven and let cool 5 minutes.
Muffins will rise when cooking, then fall back down slightly as they cool. It’s normal.
Here is what the frittata looks like out of the oven and cooled.
Serve with a garnish of sour cream and the green part of green onions.
These cheesy breakfast bacon muffins can be refrigerated and microwaved for a quick snack.
- 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
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.
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.
This recipe appears in Julee Morrison’s The How To Cookbook for Teens
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