Make Ahead Bacon Egg Muffins

These egg muffins are packed with flavor.  Great breakfast for busy mornings. Quick and easy to make.  The night before, bake and refrigerate.  The next day, warm and eat!   Crispy bacon pieces inserted in center makes a fun presentation.

Bacon strips in center of egg muffins make a fun presentation.

 

 

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Make Ahead Bacon Egg Muffins
The night before, bake and refrigerate. The next day, warm and eat. Excellent for busy weekday mornings. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Main Dish
Cuisine American
Keyword bacon, cheese, eggs
Prep Time 20 minutes
Cook Time 15 minutes
Servings
muffins
Course Main Dish
Cuisine American
Keyword bacon, cheese, eggs
Prep Time 20 minutes
Cook Time 15 minutes
Servings
muffins
Instructions
  1. Preheat oven to 425 degrees.
  2. Add milk, cheese, salt and ground black pepper (as preferred). Stir together.
  3. Spray muffin tin (6 cups) with vegetable oil cooking spray.
  4. Fill each cup with egg mixture.
  5. Reduce oven temperature to 375. Bake 15 minutes. Muffins will rise dramatically while baking and... deflate dramatically while cooling.
  6. Cool baked egg muffins 15 minutes. Place in a zippered bag or lidded container. Refrigerate up to 3 days.
  7. Warm in the microwave for 5 seconds or in a preheated (400) oven for 5 minutes.
  8. Break one crispy bacon strip in half. Place both pieces in center of each egg muffin. Repeat until all six muffins have two pieces of bacon inserted in center.
  9. Serve immediately.
Recipe Notes

VARIATION:  Place crumbled cooked bacon in egg mixture before baking.  Crispy cooked bacon is best.   Soft bacon will be too chewy.  This variation keeps well in the refrigerator.