Bacon and Egg Breakfast Muffins Recipe

I eat eggs almost every day—often over avocado toast, as simple over-easy eggs, or alongside sautéed mushrooms and greens. Having ready-to-eat egg options in the fridge makes mornings so much easier. While frittatas and crustless quiches are great for prep, these Bacon and Egg Muffins are even quicker to assemble and bake.

They really are as satisfying as eggs nestling in a crispy bacon cup—salty, savory, and convenient.

Why you’ll love this recipe:

• Only two main ingredients—eggs and bacon—plus an optional garnish like chopped chives.
• Customizable timing makes it easy to cook the yolks to your preferred doneness.
• Great for meal prep: refrigerates well for several days and freezes for longer storage.
• Low carb, dairy-free, gluten-free, and suitable for Whole30-style meal plans when using compliant bacon.

Recipe ingredients

• Eggs — large eggs work well. Cooking times vary slightly with egg size.
• Bacon — thick center-cut bacon gives a sturdy, crisp cup; thin-cut bacon will cook faster.

How to make bacon egg cups

This recipe is straightforward, but a few tips make the results more reliable and easier to handle.

For easiest removal, use silicone baking cups or generously grease the cavities of a standard muffin tin. Silicone cups are non-stick and let you lift each bacon egg muffin out intact without spraying oil.

Pro tip: Thick-cut bacon typically needs about 10 minutes in the oven before adding eggs; thin-cut bacon usually needs 7–8 minutes.

1. Preheat the oven to 400°F (205°C). Prepare a 12-cavity muffin tin by greasing each cavity or placing silicone baking cups in the pan.
2. Wrap one slice of bacon around the inside of each muffin cavity and bake until the bacon is starting to crisp—about 7–10 minutes depending on thickness. Remove the pan and carefully drain away any excess grease.
3. If needed, reposition the bacon to leave room for the egg. Crack one egg into the center of each bacon-lined cup. Season with salt and pepper to taste.
4. Return to the oven and bake 12–15 minutes depending on how set you like the yolks. For slightly runny yolks, aim for 12–13 minutes; for fully set yolks, bake 14–15 minutes.
5. Remove from the oven and let rest on a wire rack for 5 minutes, then lift the muffins from the cups. Serve warm with chopped chives if desired.

Recipe FAQs

Serving suggestions

Bacon and egg muffins are flexible—serve them on their own for a low-carb breakfast or pair them with simple sides for a fuller meal. Here are a few ideas:

• A fresh green salad or mixed greens on the side for a light brunch.
• Roasted or air-fried vegetables such as broccoli or asparagus for a simple plate.
• Roasted potatoes or sweet potatoes for a heartier breakfast or brunch.
• Include with baked oatmeal or muffins for a make-ahead brunch spread.

Recipe notes

• Pro tip: Adjust initial bacon bake time to suit thickness—about 10 minutes for thick cut, 7–8 minutes for thin.
• For slightly runny yolks, remove after 12–13 minutes when tops are still a little jiggly. For fully set yolks, bake 14–15 minutes.
• Sprinkle grated cheese on top during the last two minutes of baking if desired.
• Store cooled muffins in an airtight container in the refrigerator for up to 5 days. Reheat about 40 seconds in the microwave.
• Freeze cooled muffins in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

More egg recipes you’ll love:

• Bacon and egg casserole
• Cottage cheese egg bites
• Classic egg salad
• Perfect hard boiled eggs
• Sausage and egg breakfast casserole
• Spinach and feta frittata