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!Anyway, 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!
Want to round out your meal? This recipe pairs well with...
Bacon Egg and Cheese Muffins
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
Yield: 6 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American
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Pin RecipeDescription
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!
Ingredients
- 6 slices of bacon
- 6 slices of bread
- Shredded cheddar cheese
- 6 eggs
- Salt and pepper
Instructions
- Preheat the oven to 400° and spray a 6 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 5 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.
- Divide the shredded cheese between the 6 muffin cups right on top of the bread.
- One at a time, crack an egg into a small bowl or measuring cup, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. (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.
Updated and improved from a desperately old Framed Cooks recipe! I feel much better now.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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. :) :)