Bacon Egg and Cheese Muffins

Bacon egg and cheese muffins on a plate.

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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!


  • 12 slices of bacon
  • 12 slices of bread
  • 1 cup shredded cheddar cheese
  • 12 eggs
  • Salt and pepper


  1. Preheat the oven to 400° and spray a 12 serving muffin pan with cooking spray.
  2. 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.
  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.
  4. 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.)
  5. Divide the shredded cheese between the muffin cups right on top of the bread.
  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!)
  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.
  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.


    • 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!