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Make Ahead Bacon Egg Muffins
Great breakfast for busy mornings. Quick and easy to make. Bake the night before and refrigerate. The next day, warm and eat! To make a “fun” presentation, insert crisp bacon pieces in the center of each muffin. 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. Or allow to cool. Place in airtight container and refrigerate. Reheat in microwave for 2-3 seconds or in a preheated 400 degree oven for 5 minutes.
Recipe Notes

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