Bacon Cheddar Egg Muffin Cups

Fluffy, golden, cheesy egg muffins loaded with crispy bacon, melted cheddar, and fresh chives — a grab-and-go breakfast that is hearty, satisfying, and done in under 30 minutes. Perfect for meal prep and even better straight from the oven.

INGREDIENTS

• 8 large eggs
• 0.5 cups whole milk or heavy cream
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 6 strips thick-cut bacon, cooked crispy and diced
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cups shredded mozzarella cheese
• 3 tablespoons fresh chives, finely chopped
• cooking spray or butter, for greasing

STEPS

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin very generously with cooking spray or butter — get into every corner and up the sides completely. Well-greased cups are essential for clean removal without the muffins tearing apart.
2. Cook the bacon: Cook the bacon in a skillet over medium-high heat until deeply crispy. Transfer to a paper towel-lined plate to drain and cool, then dice into small pieces. Set aside.
3. Make the egg mixture: In a large bowl, whisk together the eggs, whole milk or heavy cream, salt, black pepper, garlic powder, and onion powder until completely smooth and well combined. The cream makes the egg cups exceptionally fluffy and rich — do not skip it.
4. Add the fillings: Stir 1 cup of the shredded cheddar, all of the mozzarella, half of the diced bacon, and half of the fresh chives into the egg mixture until evenly distributed.
5. Fill the cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three quarters full — they will puff up during baking and can overflow if overfilled.
6. Top with cheese and bacon: Sprinkle the remaining shredded cheddar and diced bacon evenly over the top of each cup for a golden, cheesy, crispy finish.
7. Bake: Bake at 375°F for 18–22 minutes until the egg cups are puffed, set in the center with no jiggle, and golden brown and bubbling on top. A toothpick inserted into the center should come out clean.
8. Cool and remove: Let the muffin cups cool in the tin for 5 minutes before running a thin butter knife around the edge of each cup and lifting out gently with a spoon. Garnish with the remaining fresh chives and serve warm.

NOTES Tips: Greasing the muffin tin extremely well is the most important step — egg sticks aggressively to any ungreased surface and the cups will tear apart on removal. Silicone muffin tins are a great alternative and release the cups cleanly with no greasing needed. Do not overfill the cups — three quarters full is the maximum or the egg mixture will overflow as it puffs in the oven. Heavy cream produces a noticeably richer, fluffier result than milk — use it if you have it. These egg cups are ideal for meal prep — cool completely and store in an airtight container refrigerated for up to 4 days. Reheat in the microwave for 30–45 seconds or in a 325°F oven for 8–10 minutes. They also freeze well for up to 2 months — wrap individually and reheat straight from frozen in the microwave for 60–90 seconds.