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Easy Freezer-Friendly Bacon Egg and Cheese Muffin Cups

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These bacon egg and cheese muffin cups are fluffy, crispy, and melty—perfect for busy mornings. Make a double batch and freeze them for a quick, protein-packed breakfast that reheats in seconds.

Ingredients

Scale
  • 8 large eggs, room temperature
  • 8 slices thick-cut bacon, chopped into small pieces
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup whole milk
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 2 tablespoons chopped chives or green onions (for garnish)
  • Non-stick cooking spray (e.g., avocado oil spray)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin generously with non-stick cooking spray.
  2. In a skillet over medium heat, cook the chopped bacon for 4-5 minutes until just starting to crisp but still soft. Drain on a paper towel-lined plate. Optionally, reserve 1 tablespoon of bacon fat to brush inside each muffin cup for extra flavor.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder for about 30 seconds until uniform and slightly frothy.
  4. Divide the cooked bacon pieces evenly among the 12 muffin cups (about 2 teaspoons per cup). Sprinkle the cheddar and mozzarella over the bacon, reserving about 1/4 cup of cheese for the tops.
  5. Pour the egg mixture into each cup, filling them about 3/4 full. Sprinkle the reserved cheese on top, then add a pinch of chives or green onions if desired.
  6. Bake for 18-22 minutes until the eggs are set and the tops are lightly golden. A toothpick inserted in the center should come out clean, and the edges should pull away slightly from the cups.
  7. Remove from the oven and let cool on a wire rack for 5 minutes. Run a butter knife around the edges to loosen, then carefully remove the muffin cups. Let them cool completely on the rack before freezing.
  8. To freeze: Arrange cooled muffin cups in a single layer on a baking sheet and freeze for 1-2 hours until solid. Transfer to a freezer-safe container or Ziploc bag, separating layers with parchment paper. Store for up to 3 months.

Notes

Don’t overfill the muffin cups—fill to 3/4 full max to prevent overflow. Pre-cook bacon until just barely crispy; it will finish cooking in the oven. For best texture, let eggs come to room temperature before whisking. Use a cookie scoop or 1/4 cup measuring cup for even portions. To reheat frozen cups, microwave for 45-60 seconds, flipping halfway. For crisper bacon after freezing, broil for 1 minute after microwaving.

Nutrition

Keywords: bacon egg and cheese muffin cups, freezer-friendly breakfast, meal prep breakfast, egg cups, bacon and egg muffins

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