83% would make this again

Bacon and Egg Muffin

Q: What are bacon and egg muffins?

Bacon and egg muffins are mini breakfast cups made by mixing eggs with bacon, cheese and other ingredients and baking them in a muffin tin so they puff up into easy protein packed breakfast portions you can grab or meal prep for later.

Q: How do I make bacon and egg muffins that don’t get soggy?

To avoid soggy muffins make sure you crisp the bacon first, cook or drain high-water veggies like spinach or tomatoes before adding and only fill each tin about three-quarters full so the eggs cook evenly without extra moisture pooling.

Q: Can I add vegetables like broccoli and spinach to egg muffins?

For sure you can add veggies like spinach and finely chopped broccoli. Just sauté or steam them first to remove excess water so the muffins stay firm and flavourful rather than watery.

Q: How long do bacon and egg muffins take to bake?

Most bacon and egg muffin recipes bake in about 15–25 minutes at around 180–200°C (350–400°F), until the egg mixture is set in the centre and the tops are lightly golden.

Q: Can I make bacon and egg muffins ahead of time?

Yep bacon egg muffins are great for meal prep: they keep in the fridge for around 3–5 days and can be reheated in the microwave or oven. Some people even freeze them for longer storage.

Q: How do I reheat bacon and egg muffins so they stay tasty?

To reheat, warm them briefly in the microwave, oven or air fryer just until hot but avoid overheating as that can make the eggs rubbery or dry.

Q: What can I serve with bacon and egg muffins?

These muffins go well with fresh fruit, yogurt, a simple green salad, hash browns or even toast for a more complete breakfast or brunch.

Vish G

January 22, 2026

For easy breakfasts at home a Bacon and Egg Muffin brings big savoury flavour with little effort. This brunch recipe is simple yet filling and just perfect for busy days. Filled with chopped tomato, spinach and broccoli with cheddar cheese it’s great for anyone who needs something high in protein that tastes great too!

PREP TIME

15 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

6 large eggs
4 rashers bacon, cooked until crisp and finely chopped
½ cup (60 g) cheddar cheese, grated
½ cup cherry tomatoes, finely chopped and patted dry
½ cup spinach, chopped and lightly cooked, excess liquid squeezed out
½ cup broccoli florets, very finely chopped and lightly steamed or microwaved
2 tablespoons milk (30 ml)
¼ teaspoon salt
¼ teaspoon black pepper
Oil or butter, for greasing the muffin tin

Instructions

Preheat the oven to 180°C / 350°F and generously grease a 6-cup muffin tray.
Cook the bacon until crisp, then chop finely and set aside.
Lightly cook the spinach until just wilted, squeeze out any liquid and finely chop the broccoli after lightly steaming so it is tender.
In a bowl, crack in the eggs, add the milk, salt and pepper and gently whisk just until combined.
Stir in most of the bacon, cheese, tomatoes, spinach and broccoli, saving a small handful of bacon and cheese for the tops.
Divide the mixture evenly between the muffin cups, filling each about three-quarters full so they rise neatly to the top without spilling.
Sprinkle the reserved bacon and cheese on top of each muffin.
Bake for 20–25 minutes, until the muffins are set in the centre and lightly golden on top.
Rest for 5 minutes before lifting them out, then serve warm or let cool completely before storing.