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!

I think over the years I have made my love for bacon and egg and cheese filled breakfast sandwiches abundantly clear. I modestly titled this one The Best Breakfast Sandwich, and then there was the time I made this extravaganza with Brie cheese and maple bacon.

And not only that, but I’ve also talked about bacon egg muffins, which are eggs cooked up in cute little cups of Canadian bacon. But can I leave well enough alone?

No. No I cannot, which is why I felt compelled to take the main ingredients of the classic bacon egg and cheese sandwich (bacon, egg, cheese, bread) and MUFFIN-IZE them.

Because everything tastes better in muffin form. (Macaroni and cheese muffins, I’m looking at you.) Let’s muffin-ize!

Here’s how you make bacon egg and cheese muffins!

We start this one off with the bacon – cut a few slices in half and then cook them about halfway through in the oven (we are doing this because bacon takes longer to cook than eggs. It will all make sense in a sec.).

Let the bacon cool while you prep your muffin tin (and this is a good place for me to say that while the recipe below is for a 6 muffin cup tin, you can make 12! Or 24! Etc.).

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!Click to TweetAnyway, give your muffin tin a good spritz of cooking spray, and then pop in some circles of bread that you have cleverly cut out with a cookie cutter or the top of a juice glass. Now curl the half-cooked bacon slices around the bread to form a nice little cup for your egg.

Sprinkle the bread with a little cheddar cheese, and then add the eggs. Depending on the size of your eggs, you might be able to fit the whole egg in there, but if you are working with larger eggs you’ll need to hold back some of the egg whites so they don’t overflow.

Pop them into the oven until the eggs are cooked to the consistency you like them. We like ours nice and creamy…

Run a knife around the edges, pop them out and serve! This is a great and fun way to make bacon and eggs for a crowd, but it also works perfectly well if you are making a couple just for yourselves.

I am now off to see what else I can muffin-ize!