bacon egg muffins

A tasty and easy breakfast option that tastes like a full American diner breakfast - in egg muffin form!

American Breakfast Egg Muffin Cups

bacon, (diced)

½ cups shredded potatoes, (make your own shredded potatoes

peppers

salt and fresh ground pepper, (to taste)

cheddar cheese

eggs

milk

parmesan cheese

Preheat oven to 375˚F.

Generously grease a 12-cup muffin pan with cooking spray.

Cook diced bacon until crisp in a large 12-inch skillet set over medium-high heat.

Remove cooked bacon with a slotted spoon and set aside. DO NOT discard the bacon grease.

Set skillet back over medium-high heat and add potatoes and vegetables. Season well with salt and pepper and cook for 6 to 8 minutes, or until potatoes are tender.

Remove from heat and stir in 2/3 of the prepared bacon.

Evenly divide and spoon veggie mixture into the muffin pan; top each with cheddar cheese. Set aside.

In a mixing bowl combine eggs, milk, and parmesan cheese; whisk until thoroughly incorporated.

Pour milk mixture over each muffin cup. Add remaining bacon pieces over each muffin.

Bake for 13 to 15 minutes, or until eggs are set.

Remove from oven and let cool 5 minutes in the pan.

Remove from pan and serve.

I like adding the thyme in these for extra flavor, but it&#39;s optional! Be sure to grease your muffin tin well with nonstick spray to help prevent these from sticking to the pan. A nonstick mini muffin pan works best here.

Easy Bacon and Egg Muffins

eggs ((lightly beaten))

cottage cheese ((2%

cheddar ((Colby Jack, or fontina cheese))

crisp-cooked bacon ((crumbled; or sub in or add 1/4 cup shredded spinach))

all-purpose flour

thyme ((or rosemary, optional))

Preheat the oven to 350 degrees F and grease a 24-cup a mini muffin tin well with nonstick spray. (I use classic Pam.)

Add the eggs to a bowl and lightly beat with a fork.

Add the rest of the ingredients, cutting up the bacon with a fork or crumbling it in. (Add spinach if using.)

Spoon into the prepared muffin cups, using about 1 tablespoon in each cup.

Bake for 16-18 minutes or until firm to the touch and golden brown around the edges.

Let cool for 2-3 minutes in the pan, then run a paring knife around the edges to help loosen. Be gentle. Serve warm or at room temperature or store for later.

Top 2 bacon egg muffins recipes from across the web

The most viewed bacon egg muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

American Breakfast Egg Muffin Cups

Easy Bacon and Egg Muffins

Top 2 bacon egg muffins recipes from across the web

The most viewed bacon egg muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

American Breakfast Egg Muffin Cups

Easy Bacon and Egg Muffins

The most viewed bacon egg muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine