This fun and easy recipe for bacon egg and cheese muffins turns everyone’s favorite breakfast sandwich into muffin form. Both kid-friendly and perfect for your brunch crowd!
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Why we love this recipe
This super fun breakfast recipe takes the main ingredients of the classic bacon egg and cheese sandwich (bacon, egg, cheese, bread) and MUFFIN-IZES them.
This is not only a great way to enjoy a lighter version of that sandwich (a little less of all those delectable ingredients), but it is alway a great way to make breakfast for a crowd, since they all cook up at the same time in a muffin pan.
Although fair warning – these babies are so good that I find folks coming back for two. Or three. I always make sure I have some side dishes to help slow down the savory muffin eating (more on that below!)
Ingredients you need
Ingredient notes and substitutions
- Bacon: We recommend regular thin sliced bacon for this recipe – the thick kind needs more cooking time and can make your eggs too well done.
- Bread: Choose a nice soft bread for these – Pullman bread or regular sandwich bread will work just fine.
- Eggs: We use regular or large eggs for these muffins. Extra large and especially jumbo have too much egg white for the size of the muffin pan openings.
- Cheese: You can use any kind you like! Cheddar, American, Mozzarella – you be you, cheese-wise!
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Preheat the oven to 400° and spray a 12 serving muffin pan with cooking spray.
STEP 2: Place the bacon on a foil-lined, rimmed baking dish and bake until partially cooked but not crispy, about 8 to 10 minutes. (We are doing this because bacon takes longer to cook than eggs. It will all make sense in a sec.) Transfer to a paper towel-lined plate.
PRO TIP: While the recipe below is for a 12 muffin cup tin, you can make 6 if you are feeding two or three lucky people, or 24 if you have a crowd!
STEP 3: Cut out rounds of bread from the center of each bread slice, using a round cookie cutter or the top of a glass. Press the bread rounds into the muffin wells.
STEP 4: Curl a piece of that partially cooked bacon around the edge of each piece of bread, sticking it between the bread and the muffin pan to help keep it in place.
PRO TIP: If you have any trouble wrapping the bacon around the bread, take out the bread circle, press the bacon around the muffin pan opening and then smoosh the bread back in.
STEP 5: Divide the shredded cheese between the muffin cups right on top of the bread.
STEP 6: Separate the eggs, putting the whites in a measuring cup and the yolks in the muffin cups. Once all the yolks are in the muffin pan, pour in as much egg white as each cup will hold. (And if your muffin cups hold all the egg whites go ahead and add them – it depends on the size of your eggs!)
STEP 7: Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 8-12 minutes depending on how runny or firm you like your eggs) and bacon is crispy.
STEP 8: Run a knife around the edge of each muffin well and pop the muffins out. Season with salt and pepper to taste and serve immediately.
I am now off to see what else I can muffin-ize!
Recipe FAQs
As long as you are using regular thin cut bacon (thick cut takes too long to cook for this recipe) you can use any kind you like. We love maple cured bacon these days. 🥓
While these savory muffins have all the flavors of a bacon egg and cheese sandwich, the quantity of ingredients is smaller, so I always plan to serve two or three per person. And I tend to also have a side dish to go with them – check out our suggestions below!
There are millions of ways and gadgets to separate eggs, but here is how I always do it: Wash your hands good, then break the egg into your hand so that the white spills into a mixing bowl and the yolk stays on your fingers. Slip the yolk into a separate bowl and voila! Perfect separated eggs.
Don’t worry! The yolk will still cook up just fine. It will be a little more well-done than the others, so serve it up to someone who likes their eggs firmer.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Want to round out your meal?
We love to add some Cheesy Grit Cakes to this muffin-y breakfast. And if you need a little extra bacon, you can’t go wrong with this Brown Sugar Bacon.
Or if you are in the mood for some fruit on the side, this Mimosa Fruit Salad is just the ticket.
Other bacon and egg recipes we love!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Bacon Egg and Cheese Muffins
This fun and easy recipe for bacon egg and cheese muffins turns everyone’s favorite breakfast sandwich into muffin form. Both kid-friendly and perfect for your brunch crowd!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 muffins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 12 slices of bacon
- 12 slices of bread
- 1 cup shredded cheddar cheese
- 12 eggs
- Salt and pepper
Instructions
- Preheat the oven to 400° and spray a 12 serving muffin pan with cooking spray.
- Place the bacon on a foil-lined, rimmed baking dish and bake until partially cooked but not crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
- Cut out rounds of bread from the center of each bread slice, using a round cookie cutter or the top of a glass. Press the bread rounds into the muffin wells.
- Curl a piece of bacon around the edge of each piece of bread, sticking it between the bread and the muffin tin to help keep it in place. (If you have any trouble wrapping the bacon around the bread, take out the bread circle, press the bacon around the muffin pan opening and then smoosh the bread back in.)
- Divide the shredded cheese between the muffin cups right on top of the bread.
- Separate the eggs, putting the whites in a measuring cup and the yolks in the muffin cups. Once all the yolks are in the muffin pan, pour in as much egg white as each cup will hold. (And if your muffin cups hold all the egg whites go ahead and add them – it depends on the size of your eggs!)
- Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 8-12 minutes depending on how runny or firm you like your eggs) and bacon is crispy.
- Run a knife around the edge of each muffin well and pop the muffins out. Season with salt and pepper to taste and serve immediately.
Notes
-
- Bacon: We recommend regular thin sliced bacon for this recipe – the thick kind needs more cooking time and can make your eggs too well done.
-
- Bread: Choose a nice soft bread for these – Pullman bread or regular sandwich bread will work just fine.
-
- Eggs: We use regular or large eggs for these muffins. Extra large and especially jumbo have too much egg white for the size of the muffin pan openings.
-
- Cheese: You can use any kind you like! Cheddar, American, Mozzarella – you be you, cheese-wise!
Jackie says
Such a perfect breakfast for dinner! So cute and the cheese pushed it over into absolute perfection!
Hurray! So glad you like these savory muffins. :)
Theresa Murphy says
You had me at bacon! I’m so glad you muffin-ize all the delicious things!
I feel it is my responsibility to the world to muffin everything. :) :)