Best 5 Bacon And Egg Muffins Recipes

BACON-AND-EGG MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray.
• Arrange bacon on a microwave-safe plate. Cook bacon in microwave for 75 seconds.
• Place a slice of bacon into each muffin cup so that the bacon lines the edges of the cup.
• Beat eggs and milk together in a bowl; ladle into muffin cups. Top 4 of the egg portions with 1 tablespoon each of the green onion, 4 with 1 tablespoon each jalapeno pepper, and 4 each with 1 tablespoon roasted red pepper.
• Bake in preheated oven until only slightly moist on top, about 20 minutes. Season the muffins with salt and pepper; top with Cheddar cheese. Continue baking until the cheese melts, about 5 minutes more.

BACON AND EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Place bacon on a microwave-safe plate; cook in the microwave until slightly browned but still pliable, 2 to 3 minutes.
• Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes.
• Whisk eggs, garlic powder, salt, and pepper together in a bowl. Stir in onion and garlic mixture.
• Sprinkle a few pieces of bacon in the bottom of each muffin cup. Cover with half of the egg mixture. Add a few more pieces of bacon; top with remaining egg mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Sprinkle Cheddar cheese on top.

TOMATOES AND BACON EGG MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 6 muffin cups with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until halfway cooked, about 5 minutes. Blot bacon slices with paper towels and cut into small pieces.
• Mix bacon, eggs, tomatoes, green onion, and black pepper together in a bowl. Pour mixture into the prepared muffin cups.
• Bake in the preheated oven until each muffin is set in the middle, 15 to 20 minutes.

EGG AND BACON BREAD BOWL MUFFINS

Steps:

• Mix warm water, sugar, and yeast together in a bowl. Proof yeast until it softens and begins to form a creamy foam, 5 to 10 minutes.
• Spray a large bowl with cooking spray.
• Stir together 2 3/4 cups flour, salt, pepper, cardamom, ginger, and paprika in the bowl of a stand mixer until well combined. Make a well in the center and pour in the yeast mixture, 1/2 cup almond milk, butter, and egg. Stir with the dough hook attachment on low speed until the dough comes together. If dough sticks to the side of the bowl, add flour, 1 tablespoon at a time, until smooth. If dough is too dry and does not come together, add 1 teaspoon almond milk at a time.
• Knead dough with the dough hook attachment until smooth and supple, about 6 minutes. Transfer dough to the oiled bowl. Spray additional cooking spray on top of the dough. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Allow dough to rise until doubled in size, about 1 hour.
• Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut circles with a 4-inch round biscuit or cookie cutter.
• Lightly oil a large 6-cup muffin tin with cooking spray. Place about 3 dough circles in each cup, overlapping to cover the sides and bottom; press to seal. Set aside to rise for 30 to 45 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until mostly cooked but slightly underdone, 7 to 10 minutes. Drain bacon slices on paper towels and break each slice into 4-inch pieces.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle a small amount of Cheddar cheese into each muffin cup. Place 2 to 3 pieces bacon on top of each, leaving the underdone ends sticking out to cook as the muffins bake. Crack an egg into each muffin and sprinkle additional Cheddar on top.
• Bake in the preheated oven until eggs are set but yolks are slightly runny, about 18 minutes.

SCRAMBLED EGG MUFFINS WITH BACON AND SWISS CHEESE

Steps:

• Preheat oven to 350.
• Grease 6 tin muffin tin.
• Whisk 8 large eggs in bowl with water.
• Add Salt and Pepper to taste.
• Pour in equal amounts into muffin tins.
• Bake 15 minutes.
• Remove from oven.
• Crumble 1/2 of a wedge of Laughing Cow LIGHT Swiss cheese on each muffin, sprinkle tops with bacon bits.
• Return to oven for an additional 10 minutes, or until egg mixture is finished.
• To reheat place in microwave on a microwave safe plate for 45 seconds.
• Enjoy!