Bacon and Cheddar Baked Egg Muffins
Whisked eggs baked in a muffin tin with crisp bacon and sharp cheddar — grab-and-go breakfast that reheats in a minute flat.
- Serves
- 12
- Prep
- 15 min
- Cook
- 20 min
- Written
Method
-
Preheat the oven to 350°F and cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes, then drain on paper towels and chop.
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Spray a 12-cup muffin tin heavily, including the rims — eggs stick harder than batter does.
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Whisk the eggs, milk, salt, and pepper together until no streaks of white remain.
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Divide the bacon, cheddar, and scallions among the cups, then pour the egg mixture over, filling each about three-quarters full.
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Bake until the muffins are puffed, set in the center, and just barely golden at the edges, 16 to 18 minutes.
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Let cool in the tin for 5 minutes — they’ll deflate slightly as they cool, which is normal — then run a knife around each one to release.
Notes
The eggs puff up dramatically in the oven and sink back down as they cool; that’s air escaping, not a sign of overbaking, so don’t chase the dome by leaving them in longer. Pull them the moment the centers stop looking wet.
These are built for the fridge: cool completely, store in an airtight container up to 4 days, and microwave two at a time from cold for about 45 seconds. Swap the bacon and cheddar for whatever needs using up — diced ham, crumbled sausage, or sautéed spinach and feta all fold in the same way.